Raspberry Fruit Fool
Fresh raspberries are softened with sugar and lemon, then gently folded into whipped cream for a light and refreshing treat.
Ingredients
- ¾ pound/12 ounces (340 grams) fresh raspberries plus 12 more for garnish
- Juice of half a lemon
- 4 tablespoons 4 tablespoons granulated sugar divided
- 2 cups (473 ml) heavy whipping/double cream
- 4 mint leaves for garnish
Instructions
Prepare the fruit:
- Combine the raspberries (excluding garnish), lemon juice, and 3 tablespoons of sugar in a small saucepan. Heat over medium-low until the berries soften and release their juices. Transfer to a bowl and cool completely.
Whip the cream:
- In a separate bowl, whip the heavy cream and the remaining 1 tablespoon of sugar until soft peaks form.
Make ahead:
- If not serving immediately, store the cooled fruit and whipped cream in separate covered containers in the refrigerator for up to 24 hours.
Assemble:
- Gently fold half of the raspberry mixture into the cream to create a marbled pink swirl. Divide the mixture among four glass bowls, layering with the remaining raspberries. Garnish each with three berries and a mint leaf.
Nutrition
Serving: 1 | Calories: 100kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 39mg | Fiber: 1g | Sugar: 17g