Raspberry Fool
Raspberry Fool – Quick, easy, elegant fruit dessert perfect for entertaining! Gorgeous and delicious together for a fantastic springtime dessert.
Some people know how to haggle, but I’m not one of them. Believe me, I’ve tried again and again. No, not me. It’s just a skill I’ll never have. But hubby, on the other hand, is the total opposite. He was born to haggle, even over 50 cents.
So, I had him go to the farmers’ market for a few things, and he came back with enough fruit and vegetables to feed an army—dirt cheap. I don’t know how it does it. And since he bought way too many raspberries, I had to figure out what to do with them before they went bad. Yes, they freeze well, but it’s not nearly as much fun as making a raspberry fool.
Why Makes a Fool
First, it’s easy. All you have to do is whip cream with a little sugar and fold in fruit. No, this dessert is NOT an idiot. If you’ve never heard of a dessert fool (or papaya, mango, strawberry, etc.) before, you have to try it. Super simple and versatile, it makes an excellent shortbread layer or a refreshing summer dessert in a flash.
Plus, you can make it healthier by replacing the cream cheese with Greek yogurt. For an even easier dessert, use a whipped topping from the store. Feel free to switch the fruit with berries, papaya, peaches, pineapples, or a combination of fruits.
How to Make a Raspberry Fool
- Reserve about ½ cup of whole raspberries for garnish and assembling.
- Mash the remaining raspberries. Stir in sugar and the lime zest. Set aside.
- Whip the cream, the rest of the sugar, and almond extract. Add lime juice and sugar to taste while beating. Continue whisking until peaks form.
- Cream Cheese – In a separate bowl, whip cream cheese until light and fluffy (1-2 minutes). Then, gently fold it into the whipped cream mixture.
- Assemble – Layer the raspberry puree with the whipped cream mixture in dessert glasses, alternating them until everything is used.
- Chill, top with the reserved whole raspberries, and enjoy.
More Super Easy Dessert Recipes to Try
Raspberry Fool
Ingredients
- 1.5-2 pounds (680-950g) raspberries
- 2-4 tablespoons (25-50g) sugar
- 1 cup (120g) cream cheese or Greek yogurt
- 1 cup (240ml) heavy cream
- 1 teaspoon (5ml) almond extract
- 1 small lime, juiced and zested (optional)
Instructions
- Reserve about ½ cup of whole raspberries for garnish and assembling.
- Place the remaining raspberries in a medium bowl and slightly mash them with a potato masher or the back of a large spoon. Add 3 tablespoons of sugar and the lime zest, and stir gently. Set aside.
- Whip heavy cream, the rest of the sugar, and almond extract with an electric mixer fitted with the whisk attachment. Slowly add lime juice and sugar to taste while beating. Continue whisking at medium-high speed until peaks form.
- In a separate bowl, whip cream cheese until light and fluffy (1-2 minutes). Then, gently fold the whipped cream cheese into the whipped cream mixture. Set aside.
- To assemble, divide half the smashed raspberries among 4-6 glasses. Then, top with the whipped cream mixture. Alternate raspberry puree and whipped cream until you've used everything.
- Chill until ready to serve, then top with the reserved whole raspberries, and enjoy.
Tips & Notes:
- Chill the cream as cold as possible before whipping for better peaks.
- Frozen raspberries work just as well if fresh aren’t available.
- Fold the raspberry puree into the whipped cream and serve in a large bowl for an even easier dessert.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nagi, You can have him ,but don’t too embarrass when he starts haggling over 50 cents . Lol.
Would you mind if I borrowed your hubby to do some haggling for me?? Cause farmers markets here in Australia are SUPER expensive and raspberries in particular!! What a legend! And what a great problem to have, having to think of some delightful things to make with excess raspberries!