Raspberry Fool
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Ingredients
18 oz raspberries (approximately 4 1/2 cups; see fig. Notes)
½ cup plus 2 tbsp sugar
2 tablespoons raspberry liqueur (optional)
1 pint heavy whipped cream
To make
Raspberry pie is the simplest of desserts - just whole or pureed fruit rolled in whipped cream.
In a medium bowl, mash 12 ounces of raspberries (about 3 cups) with a fork, then add 2 tablespoons of sugar and liqueur, if using. Set aside.In a large bowl, beat the cream with the remaining sugar using a mixer or whisk until firm peaks form. Use a spatula to roll in the raspberry-liqueur mixture. Divide the pie into 8 cups or bowls and sprinkle with the remaining fresh raspberries. Serve immediately or cover and refrigerate for 2 hours.Note: A nutritional analysis is provided for each serving.
In a medium bowl, mash 12 ounces of raspberries (about 3 cups) with a fork, then add 2 tablespoons of sugar and liqueur, if using. Set aside.In a large bowl, beat the cream with the remaining sugar using a mixer or whisk until firm peaks form. Use a spatula to roll in the raspberry-liqueur mixture. Divide the pie into 8 cups or bowls and sprinkle with the remaining fresh raspberries. Serve immediately or cover and refrigerate for 2 hours.Note: A nutritional analysis is provided for each serving.
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Author:Admin
Published: 11/20/2023 8:57 PM
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