Simple Raspberry Fool
A simple, pretty, 4-ingredient summer dessert that doesn't require turning on the oven - now that's beautiful.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings: 6 Servings
- 1 12-ounce package frozen raspberries thawed but cold
- 2 teaspoons fresh lemon juice
- ⅔ cup sugar divided
- 1 ½ cups heavy cream
- Fresh berries to serve optional
Puree the raspberries with the lemon juice and 1/3 cup of the sugar in a blender or food processor.
In a medium bowl whip the cream with the remaining 1/3 cup sugar just until it holds stiff peaks. Gently fold in the raspberry mixture.
Scoop the mixture into 6 6-ounce cups, filling each partway full. Serve immediately or refrigerate for up to 4 hours. Top each serving with berries, if desired.
Calories: 321.13kcal | Carbohydrates: 30.76g | Protein: 1.91g | Fat: 22.39g | Saturated Fat: 13.71g | Cholesterol: 81.52mg | Sodium: 23.42mg | Potassium: 130.24mg | Fiber: 3.69g | Sugar: 24.79g | Vitamin A: 893.36IU | Vitamin C: 15.86mg | Calcium: 52.85mg | Iron: 0.39mg