What to CookIce Cream/Frozen Desserts

Raspberries and Cream

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The same ingredients. Two different recipes.


- Merrill

This week, Recipe Inside-Out focuses on two desserts that start with the same grocery list: a frozen yogurt and a fool. Somewhat old-fashioned (and in my opinion under-appreciated), fool is a snap to whip up and can be made with virtually any type of fruit other than citrus. Try rhubarb in the spring, berries in the summer, and plum and persimmon in early and late fall.



Raspberry Frozen Yogurt

Makes about 1 quart

  • 1 pint fresh raspberries, rinsed
  • 1/2 to 2/3 cup sugar, depending on the sweetness of the berries
  • 2 cups whole milk yogurt
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

1. Combine the raspberries and ½ cup sugar in a medium bowl. Crush the berries with a potato masher, leaving some larger pieces.

2. Add the yogurt, the cream and the vanilla, stirring until you can’t feel any more sugar granules. Taste and add more sugar if necessary, stirring again until the sugar has dissolved.

3. Freeze according to the instructions on your ice cream maker and serve.


Raspberry Fool

Serves 8

  • 1 1/2 cups 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 cups heavy cream, chilled
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.



Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Fruit, Dessert