Raspberry Fool

Quick, easy, elegant fruit dessert perfect for entertaining! Gorgeous and delicious together for a fantastic springtime dessert.

Course Dessert

Cuisine British

Diet Gluten Free

Prep Time 15

Total Time 15

Servings

Calories 356kcal

Author Imma

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.

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.