Make Ahead

Raspberry Fool

July 24, 2009
2 Ratings
  • Serves 8
What You'll Need
  • 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 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.

See what other Food52ers are saying.

  • Kelsey Banfield
    Kelsey Banfield
  • Merrill Stubbs
    Merrill Stubbs

2 Reviews

Kelsey B. July 28, 2009
Is this similar to rhubarb fool? I think this might work with stewed fresh rhubarb, do you agree?
Merrill S. August 16, 2009
Absolutely! In fact, my mother makes rhubarb fool this way all the time.