Raspberry Fool

By • July 24, 2009 • 2 Comments


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Serves 8

  • 1 1/2 cup mashed fresh raspberries (or other fruit)
  • 1/2 cup superfine sugar
  • 1/4 cup whole milk yogurt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup chilled heavy cream
  1. In a large non-reactive mixing bowl, combine the fruit with 2 tablespoons sugar, the yogurt and vanilla. Stir until well-combined.
  2. Put the cream and the rest of the sugar in another large mixing bowl and whip until the cream holds peaks that are almost but not quite stiff. Using a spatula, gently fold in the fruit, leaving some streaks and making sure not to over beat the cream. Spoon the mixture into a large glass bowl, or 8 individual glasses. Serve immediately or cover and refrigerate for up to 4 hours.

Comments (2) Questions (0)

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over 4 years ago KelseyTheNaptimeChef

Is this similar to rhubarb fool? I think this might work with stewed fresh rhubarb, do you agree?

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Absolutely! In fact, my mother makes rhubarb fool this way all the time.