Make Ahead

Raspberry Fool

July 24, 2009
4.5 Stars
  • 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 chilled heavy cream
In This Recipe
  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?
Author Comment
Merrill S. August 16, 2009
Absolutely! In fact, my mother makes rhubarb fool this way all the time.