RASPBERRY FOOL
Turn summer's last berries into this cool, puddinglike treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.
- In a mixing bowl, whip cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with remaining 1 1/2 cups raspberries.
- Cover; refrigerate at least 1 hour or up to overnight.
Nutrition Facts : Calories 299 g, Fat 23 g, Protein 2 g
RASPBERRY FOOL
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the raspberries to a bowl, sprinkle over the granulated sugar and raspberry liqueur and let steep 10 minutes.
- Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the raspberries with a fork, and then fold them into the cream.
- Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole raspberry!
RASPBERRY FOOL DESSERT
This is a pretty pink fruity dessert. Not overly sweet and perfect for a hot night. Pepperidge Farm makes lovely elegant loooking cookies if you can't find any ladyfingers. If you prefer, I think you could sub Cool Whip for the whipped cream and although slightly different, it would still taste good. Or, if you prefer, you can top with more whipped cream as a garnish.
Provided by HeatherFeather
Categories Dessert
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the yogurt in a strainer lined with a paper towels (or a 2 coffee filters) and let it drain over a bowl to thicken in the refrigerator (covered) for at least 4 hours, and up to 1 day; Discard the liquid and set the thickened yogurt aside.
- Puree half the raspberries in a food processor until smooth; strain into a large bowl, pressing the liquid out with a rubber spatula; discard the seeds and save all the juices.
- Whisk in the confectioners' sugar.
- Stir in the remaining raspberries.
- In a chilled small bowl whip the cream until stiff peaks are formed; gently fold in the yogurt, then fold in the raspberry mixture.
- Chill, covered, for at least 1 hour.
- Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.
Nutrition Facts : Calories 203.5, Fat 6.6, SaturatedFat 3.8, Cholesterol 44.7, Sodium 22.7, Carbohydrate 35.5, Fiber 3.2, Sugar 28, Protein 2
RASPBERRY FOOL RECIPE (EASY NO-BAKE DESSERT)
This Raspberry Fool is ready in 12 minutes and is full of flavor!
Provided by Camille Beckstrand
Categories Dessert
Time 12m
Number Of Ingredients 6
Steps:
- In a blender or food processor, blend the raspberries, lemon juice, and sugar. Set aside.
- In a medium-sized mixing bowl, beat the heavy cream and powdered sugar until soft peaks form (it took a few minutes).
- Gently fold the raspberry mixture into the whipped cream. You can partially fold it in so that it has raspberry streaks or you can mix it completely so that it's a pink dessert - either way is great.
- Serve immediately or keep in the fridge for a few hours (this is best served the day of!).
- If desired, top each serving with fresh berries.
Nutrition Facts : Calories 301 kcal, Carbohydrate 26 g, Protein 2 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 67 mg, Sodium 17 mg, Fiber 4 g, Sugar 22 g, UnsaturatedFat 6 g, ServingSize 1 serving
RASPBERRY FOOL
Easy refreshing summer desert
Provided by janfaulk
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the fruit in a saucepan with the sugar and heat gently until the juice runs.
- Cook for 15 minutes. Cool a little then press through a sieve to remove all the seeds. Leave the juices to completely cool
- Whip the cream until stiff. Gently fold the juices into the cream.
- swirl I.to individual glasses/ dishes Chill thoroughly. Top with the whole raspberries and serve with delicate biscuits.
More about "raspberry fool dessert recipes"
RASPBERRY FOOL RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 297 per servingServings 8
- In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 tbsp. sugar, and the liqueur, if using. Set aside.
- In a large bowl, whip cream with remaining sugar using a mixer or whisk until firm peaks form. With a spatula, fold in raspberry-liqueur mixture. Divide fool among 8 glasses or bowls and top with remaining fresh raspberries. Serve immediately or cover and chill for up to 2 hours.
RASPBERRY FOOL - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (1)Category Dessert, Main DishServings 8Total Time 15 mins
- In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes.Whip the cream with the powdered sugar until soft peaks form.
- Spoon half the fruit into the cream and fold once or twice with a rubber spatula; do not overmix!Add half of the remaining fruit and fold once or twice.
- If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top.Serve in pretty glasses with crumbed cookies on top!***Best if made right before serving.
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