Skip to main content

Join The Table to earn rewards.

Already a member?

Make Ahead

Raspberry Fool

July 24, 2009
4.5
2 Ratings
  • Serves 8
What You'll Need
Ingredients
  • 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
Directions
  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.
 

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.