Raspberry Fool Dessert

For all of you raspberry loving fools out there! This dessert is fast and easy. It’s light, slightly sweet and totally refreshing!

You’ll want to purée the raspberries while they’re still slightly frozen. Doing so keeps all of the ingredients cold, which makes for really light and fluffy whipped cream—the secret to the perfection of this dessert!

Orange or raspberry liqueur heightens the fruit flavor. But if you don’t want to use alcohol in the recipe then you can substitute with orange juice.

Ingredients:

1 pint whipping cream

1/3 cup granulated sugar

1/4 tsp pure vanilla extract

12 oz bag raspberries, frozen, partially defrosted

3 Tbsp orange liqueur, or raspberry liqueur, or orange juice

2-3 Tbsp granulated sugar

Directions:

Place whipping cream, sugar and vanilla in a large bowl. Beat until the cream holds firm peaks, then cover and place in refrigerator. In a blender or food processor, place raspberries, liqueur or juice and 2 Tbsp of granulated sugar. Pulse until berries are pureed, taste, and then add remaining sugar if necessary. Press all or part of the berry puree through a strainer to remove as many seeds as you’d like. ( If you don’t mind the raspberry seeds, omit this step. ) Pour raspberry puree over whipped cream and fold to incorporate. If you like the streaks of berry, only fold a few times. If you prefer to fully mix the berries with the cream, gently fold until it becomes a uniform pink color.Divide into individual dishes and refrigerate until well-chilled and ready to serve. Enjoy!