Raspberry Fool Dessert Recipes

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RASPBERRY FOOL



Raspberry Fool image

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

3 cups raspberries
1 cup heavy cream
1/4 cup sugar

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



Raspberry Fool image

A close rendition to the classic English recipe, this light and airy, berry dessert comes from Margaret Minnich of Columbus, Ohio.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 4

1 cup fresh raspberries
2 to 3 tablespoons confectioners' sugar, divided
1/2 teaspoon lime juice
2/3 cup heavy whipping cream

Steps:

  • In a small bowl, mash the raspberries; stir in 1-2 tablespoons confectioners' sugar and lime juice. Cover and refrigerate until chilled. , In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into raspberry mixture. Spoon into dessert dishes.

Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 4g fiber), Protein 1g protein.

RASPBERRY FOOL DESSERT



Raspberry Fool Dessert image

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

1 1/2 cups nonfat vanilla yogurt or 1 1/2 cups low-fat vanilla yogurt
1 (10 -12 ounce) package frozen raspberries, thawed
1/3 cup confectioners' sugar
1/4 cup heavy cream, well-chilled, whipped
4 french-style ladyfinger cookies

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



Raspberry Fool image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 pints raspberries (hold 6 raspberries back for topping)
1/4 cup granulated sugar
3 tablespoons raspberry liqueur
2 cups (1 pint) heavy cream
1/4 cup powdered sugar
6 ladyfingers
6 sprigs fresh mint, to decorate

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



Raspberry Fool image

Provided by Ellie Krieger

Categories     dessert

Time 5h15m

Yield 4 (1/2 cup) servings

Number Of Ingredients 5

1 1/2 cups vanilla nonfat yogurt
1 (10-ounce) package frozen raspberries, thawed
1/3 cup confectioners' sugar
1/4 cup well-chilled heavy cream
4 ladyfinger cookies

Steps:

  • Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator 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. 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. Fold in the raspberry mixture.
  • Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.

Nutrition Facts : Calories 242 calorie, Fat 7 grams, SaturatedFat 4 grams, Sodium 85 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 7 grams

RASPBERRY FOOL RECIPE (EASY NO-BAKE DESSERT)



Raspberry Fool Recipe (Easy No-Bake Dessert) image

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

12 ounces frozen raspberries (mostly thawed)
2 teaspoons lemon juice
⅓ cup sugar
1½ cups heavy cream
⅓ cup powdered sugar
fresh raspberries to serve on top ((optional garnish))

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

ROSE AND RASPBERRY FOOL



Rose and Raspberry Fool image

I came up with this recipe when I was going through a floral phase, putting rose or lavender in everything. This dessert is easy to make, but it's also elegant to serve when company comes. -Carolyn Eskew, Dayton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

2 cups fresh or frozen raspberries
6 tablespoons sugar, divided
1-1/2 cups heavy whipping cream
1 teaspoon rose water
Fresh mint leaves

Steps:

  • In a small bowl, lightly crush raspberries and 2 tablespoons sugar. Cover and refrigerate 1-2 hours. , In a large bowl, beat cream until it begins to thicken. Add remaining 4 tablespoons sugar and rose water; beat until soft peaks form. Gently fold in raspberry mixture. Spoon into dessert dishes. Garnish with mint leaves and, if desired, additional berries. Serve immediately.

Nutrition Facts : Calories 206 calories, Fat 16g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 13mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.

RASPBERRY FOOL



Raspberry Fool image

Time 1h10m

Number Of Ingredients 4

1 cup fresh raspberries (you can use frozen too, but let them thaw completely in a strainer so the juices run out as you don't need that extra water/juice.
2 Tablespoons white sugar
1/4 cup white sugar
1 1/2 cup heavy cream

Steps:

  • In a small bowl combine berries (fresh or thawed & drained) and 2 Tablespoons of sugar. Mix until raspberries are covered. Mash raspberries in bowl until they are pureed. You can also use a blender or food processor if desired. Using a hand or stand mixer, pour heavy cream & 1/4 cup of sugar into new bowl. Mix on high until STIFF peaks form. Fold raspberry puree into whipped cream gently. Do not completely mix raspberries in. You want a good balance between WHITE cream and Pink raspberries, almost ribbon like. Spoon into individual serving dishes, cover with saran wrap and chill for 1 hour. Serve chilled with raspberries garnished on top (if desired).

TANGY RASPBERRY FOOL



Tangy Raspberry Fool image

Raspberry puree is artfully swirled through whipped cream to create this fun and easy dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 6

1 bag (10 ounces) frozen raspberries, thawed
1/4 cup granulated sugar
Coarse salt
2 1/2 cups cold heavy cream
1/3 cup confectioners' sugar
4 teaspoons fresh lemon juice

Steps:

  • In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).
  • In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In 6 small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.

Nutrition Facts : Calories 414 g, Fat 37 g, Fiber 2 g, Protein 2 g

RASPBERRY FOOL



raspberry fool image

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.

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Top Asked Questions

How to make raspberry fool recipe?
How to Make Raspberry Fool Recipe with Step by Step Photos: Add sugar to the raspberries and mix well. Keep it aside for 10 minutes. Mash the raspberries with a fork until they are mushy. Keep it aside. In a mixing bowl add the whipped cream and half of the mashed raspberries. Gently fold the raspberry mixture into the cream.
What is an easy Raspberry dessert recipe?
Raspberry Fool is a quick and easy raspberry dessert recipe. It’s essentially raspberries and cream that’s been swirled together to make an elegant treat! Puree 1 ½ cups of the Driscoll's raspberries in a food processor or blender with the 2 tablespoons of granulated sugar.
How to make raspberry Fool for Valentine’s Day?
3 Ingredient Raspberry Fool for valentines day. A classic British dessert recipe with video and step by step photos. Add sugar to the raspberries and mix well. Keep it aside for 10 minutes. Mash the raspberries with a fork until they are mushy. Keep it aside. In a mixing bowl add the whipped cream and half of the mashed raspberries.
How to make raspberries and cream pudding?
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. Mash the raspberries with a fork until all the liquid and fruit are mashed together.

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