“Fool” is an unfortunate word applied to some people, but it is also the term for a wonderful summery fruit dessert. I don’t know how this term came to be associated with this delightfully simple, yet gorgeous dish but it is one that definitely belongs in your summer repertoire.
Raspberry Fool is the perfect cool, gluten-free dessert for hot summer days.
What is it? A fool is simply a fresh fruit puree stirred into whipped cream (or whipped topping such as Soyatoo, for the dairy-intolerant folks). It can be served any time of the year, but I think it is best in summer with fresh fruits such as the colorful raspberries I use in this recipe.
Even novice cooks can assemble this fail-proof dessert (notice I didn’t say “fool-proof”—ha!) and it is perfect no matter how it turns out. Plus, in these hot August days it is cool and refreshing and doesn’t heat up your kitchen.
No raspberries? Try fresh strawberries, blueberries, or even sweet cherries instead—or whatever fresh fruit you like. It’s perfect for entertaining too because it’s already “plated” and ready to serve after dinner. Finally, it’s a marvelous way to get more fresh fruits into your diet. Enjoy!
Raspberry Fool
Fools are English in origin and are simply a fruit puree stirred into whipped cream or whipped topping.
1 cup fresh raspberries (6 ounce package), plus more for garnish
2 tablespoons sugar
½ teaspoon fresh lemon juice
2 cups whipped cream (sweetened to taste) or whipped topping (such as Soyatoo)
Fresh mint sprigs, for garnish (optional)
[1] In small bowl, combine raspberries, sugar, and lemon juice. Let stand 5 minutes. Taste and add more sugar, if desired. With spatula, press raspberry mixture through fine–mesh sieve into bowl to create 1/4 cup raspberry puree; discard seeds. Reserve 2 tablespoons puree for garnish.
[2] Place whipped cream in medium bowl and gently fold in small bowl of raspberry puree with spatula—leaving visible streaks. Transfer fool to 4 wine goblets, small glasses, or custard cups. Refrigerate up to 1 hour. Or serve immediately, garnished with drizzle of remaining puree, fresh raspberries, and fresh mint. Makes 4 servings.
Per serving, made with whipped cream: 215 calories ; 19g total tat; 12g saturated fat; 2g protein; 2g fiber; 12g carbohydrates; 66mg sodium; 21mg cholesterol
