Best Raspberry Fool Recipes

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RASPBERRY FOOL



Raspberry Fool image

A close rendition to the classic English recipe, this light and airy, berry dessert comes from Margaret Minnich of Columbus, Ohio.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 4

1 cup fresh raspberries
2 to 3 tablespoons confectioners' sugar, divided
1/2 teaspoon lime juice
2/3 cup heavy whipping cream

Steps:

  • In a small bowl, mash the raspberries; stir in 1-2 tablespoons confectioners' sugar and lime juice. Cover and refrigerate until chilled. , In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into raspberry mixture. Spoon into dessert dishes.

Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 4g fiber), Protein 1g protein.

RASPBERRY FOOL WITH TOASTED ANGEL FOOD CAKE



Raspberry Fool with Toasted Angel Food Cake image

Provided by Alison Roman

Yield Makes 6 servings

Number Of Ingredients 6

4 cups 1" pieces angel food cake (from about 1/3 of a cake)
2 1/2 cups raspberries (about 12 ounces)
2 tablespoons plus 1/4 cup sugar
1 teaspoon finely grated lime zest plus more for serving
1 cup heavy cream
1/4 cup crème fraîche or sour cream

Steps:

  • Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
  • Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
  • Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
  • Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

RASPBERRY FOOL



Raspberry Fool image

Turn summer's last berries into this cool, puddinglike treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 3

3 cups raspberries
1 cup heavy cream
1/4 cup sugar

Steps:

  • Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.
  • In a mixing bowl, whip cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with remaining 1 1/2 cups raspberries.
  • Cover; refrigerate at least 1 hour or up to overnight.

Nutrition Facts : Calories 299 g, Fat 23 g, Protein 2 g

TANGY RASPBERRY FOOL



Tangy Raspberry Fool image

Raspberry puree is artfully swirled through whipped cream to create this fun and easy dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 6

1 bag (10 ounces) frozen raspberries, thawed
1/4 cup granulated sugar
Coarse salt
2 1/2 cups cold heavy cream
1/3 cup confectioners' sugar
4 teaspoons fresh lemon juice

Steps:

  • In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).
  • In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In 6 small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.

Nutrition Facts : Calories 414 g, Fat 37 g, Fiber 2 g, Protein 2 g

RASPBERRY MANGO FOOL



Raspberry Mango Fool image

I needed to make something from South America for my Advanced Pastry Production class, and found a recipe for Mango Fool. I made it for my class, but later decided to change the recipe a little, and make it raspberry-mango, and add some extra flavoring ingredients.

Provided by LinzLindsey

Categories     Dessert

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 8

2 ripe mangoes
9 ounces raspberries
3 ounces powdered sugar
2 ounces lime juice
1 ounce orange juice
10 ounces heavy cream
1 ounce peach schnapps
1 ounce raspberry Schnapps

Steps:

  • Blend everything except the heavy cream and schnapps in a blender or food processor, and chill, covered, in a metal bowl in the refrigerator at least 8 hours.
  • Whip the heavy cream and schnapps until it forms stiff peaks, and fold it into the fruit mixture.
  • Serve immediately.
  • Cooking time is chilling time.

Nutrition Facts : Calories 223.7, Fat 14.2, SaturatedFat 8.6, Cholesterol 51, Sodium 15.8, Carbohydrate 25.2, Fiber 3.1, Sugar 20, Protein 1.5

RASPBERRY FOOL



Raspberry Fool image

Provided by Ellie Krieger

Categories     dessert

Time 5h15m

Yield 4 (1/2 cup) servings

Number Of Ingredients 5

1 1/2 cups vanilla nonfat yogurt
1 (10-ounce) package frozen raspberries, thawed
1/3 cup confectioners' sugar
1/4 cup well-chilled heavy cream
4 ladyfinger cookies

Steps:

  • Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside.
  • Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in the remaining raspberries.
  • In a chilled small bowl whip the cream until stiff peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
  • Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.

Nutrition Facts : Calories 242 calorie, Fat 7 grams, SaturatedFat 4 grams, Sodium 85 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 7 grams

RASPBERRY FOOL WITH WHISKY & TOASTED OATS



Raspberry fool with whisky & toasted oats image

Fresh, pink raspberries with whipped cream is the perfect summer dessert. Add a splash of whisky and toasted oats for a subtle nutty flavour

Provided by Tom Kerridge

Categories     Dessert

Time 20m

Number Of Ingredients 6

300ml double cream
40g demerara sugar
25ml whisky
40g toasted oats
200g raspberries
white chocolate , grated

Steps:

  • Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
  • Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.

Nutrition Facts : Calories 321 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

RASPBERRY FOOL



Raspberry Fool image

Categories     Milk/Cream     Dessert     Kid-Friendly     Yogurt     Raspberry     Summer     Gourmet     Small Plates

Number Of Ingredients 4

1 1/2 cups vanilla low-fat yogurt
1/2 pint (1 cup) raspberries
3 tablespoons sugar
3 tablespoons well-chilled heavy cream

Steps:

  • In a fine sieve set over a bowl drain yogurt, chilled, at least 8 hours and up to 1 day. Discard liquid and transfer yogurt to bowl.
  • In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes. Force mixture through cleaned fine sieve into a bowl, pressing on solids. Chill raspberry pur e until cold, at least 1 hour, and up to 1 day.
  • In a chilled small bowl beat cream until it just holds stiff peaks and gently fold in yogurt. Fold in raspberry purée to create a marbled effect.
  • Spoon fool into 4 stemmed glasses. Chill desserts, covered, 1 hour.

RASPBERRY FOOL



Raspberry Fool image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 pints raspberries (hold 6 raspberries back for topping)
1/4 cup granulated sugar
3 tablespoons raspberry liqueur
2 cups (1 pint) heavy cream
1/4 cup powdered sugar
6 ladyfingers
6 sprigs fresh mint, to decorate

Steps:

  • Add the raspberries to a bowl, sprinkle over the granulated sugar and raspberry liqueur and let steep 10 minutes.
  • Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the raspberries with a fork, and then fold them into the cream.
  • Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole raspberry!

PEACH AND RASPBERRY YOGURT FOOL



Peach and Raspberry Yogurt Fool image

Make and share this Peach and Raspberry Yogurt Fool recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

2 peaches
8 ounces raspberries
2 1/2 cups low-fat plain yogurt or 2 1/2 cups low fat low sugar fruit yogurt
4 teaspoons rolled oats
4 teaspoons sliced almonds

Steps:

  • Cut the peaches in half, remove the pits and then slice the flesh into thin wedges.
  • Mix the peaches and raspberries with the yogurt in a bowl, then spoon into 4 sundae glasses and chill.
  • Spread out the rolled oats and almonds in a broiler pan.
  • Broil them until lightly toasted, shaking the pan frequently.
  • Cool, then sprinkle the oat mixture over the dessert and serve.

Nutrition Facts : Calories 172.9, Fat 4, SaturatedFat 1.6, Cholesterol 9.2, Sodium 107.9, Carbohydrate 26.3, Fiber 5.2, Sugar 19.7, Protein 10

RASPBERRY FOOL



Raspberry Fool image

Make and share this Raspberry Fool recipe from Food.com.

Provided by Sackville

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

300 g raspberries
150 ml double cream or 150 ml heavy cream
125 ml thick Greek yogurt
12 pistachios
1 tablespoon icing sugar (optional)

Steps:

  • Wash the berries and use a fork to mash them up.
  • You could also do this in a food processor to get an absolutely smooth purée but I prefer a bit of texture.
  • Pour the cream into a chilled bowl and whip until you have soft peaks.
  • You don't want it to be stiff.
  • Gently fold in the yogurt and about two-thirds of the crushed berries.
  • Taste for sweetness and add the icing sugar if you want.
  • Slowly stir in the reserved berries, leaving a swirl of red through the fool.
  • Roughly chop the pistachios and scatter them over top.

ROSE AND RASPBERRY FOOL



Rose and Raspberry Fool image

I came up with this recipe when I was going through a floral phase, putting rose or lavender in everything. This dessert is easy to make, but it's also elegant to serve when company comes. -Carolyn Eskew, Dayton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

2 cups fresh or frozen raspberries
6 tablespoons sugar, divided
1-1/2 cups heavy whipping cream
1 teaspoon rose water
Fresh mint leaves

Steps:

  • In a small bowl, lightly crush raspberries and 2 tablespoons sugar. Cover and refrigerate 1-2 hours. , In a large bowl, beat cream until it begins to thicken. Add remaining 4 tablespoons sugar and rose water; beat until soft peaks form. Gently fold in raspberry mixture. Spoon into dessert dishes. Garnish with mint leaves and, if desired, additional berries. Serve immediately.

Nutrition Facts : Calories 206 calories, Fat 16g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 13mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.

RASPBERRY FOOL



Raspberry Fool image

Provided by The Hearty Boys

Categories     dessert

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 (10-ounce) package frozen raspberries in syrup, thawed
2 cups heavy whipping cream, chilled
6 tablespoons confectioners' sugar
1 pint fresh raspberries
1 pint fresh blackberries
1 mango, peeled and sliced
6 fresh mint sprigs, for garnish

Steps:

  • Puree the raspberries using a blender or food processor.
  • Pour the heavy cream into a chilled bowl and, using an electric mixer, beat the cream until it begins to thicken. Stop the mixer, add the sugar, and continue to beat on high until firm peaks form when the mixer is lifted from the cream.
  • Gently fold 1/3 cup of the raspberry puree into the whipped cream. Do not mix too well, as you want swirls of the raspberry in the cream.
  • Pour a small amount of the remaining raspberry puree into the bottom of 6 martini glasses*. Mound about 3 large tablespoons of the fool onto the puree. (The recipe can be made to this point and chilled before dinner.) Top the fool with the fresh berries and mango and garnish with the mint sprig.

RASPBERRY FOOL WITH MERINGUE



Raspberry Fool With Meringue image

This is a very easy to make Dessert which can be whipped up minminutes. I found it on the Website for Queen Essencees, and I have found it very popular with friends and relatives.

Provided by Jako1401

Categories     Dessert

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

150 ml thickened cream
2 tablespoons icing sugar
1 teaspoon queen natural vanilla essence
150 g raspberries (fresh or thawed)
3 bakers meringues (lightly broken)

Steps:

  • Beat cream, icing sugar and Queen Natural Vanilla Essence until smooth and thick.
  • Fold cream gently into raspberries and meringue pieces to create a soft, marbled effect. Serve immediately in tall glass or small bowl.

Nutrition Facts : Calories 409.8, Fat 28.8, SaturatedFat 17.5, Cholesterol 104.2, Sodium 30.3, Carbohydrate 37.3, Fiber 6, Sugar 27.9, Protein 2.7

RASPBERRY FOOL



raspberry fool image

Easy refreshing summer desert

Provided by janfaulk

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Place the fruit in a saucepan with the sugar and heat gently until the juice runs.
  • Cook for 15 minutes. Cool a little then press through a sieve to remove all the seeds. Leave the juices to completely cool
  • Whip the cream until stiff. Gently fold the juices into the cream.
  • swirl I.to individual glasses/ dishes Chill thoroughly. Top with the whole raspberries and serve with delicate biscuits.

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