Best Raspberry Mango Fool Recipes

RASPBERRY FOOL RECIPE (EASY NO-BAKE DESSERT)

Steps:

• In a blender or food processor, blend the raspberries, lemon juice, and sugar. Set aside.
• In a medium-sized mixing bowl, beat the heavy cream and powdered sugar until soft peaks form (it took a few minutes).
• Gently fold the raspberry mixture into the whipped cream. You can partially fold it in so that it has raspberry streaks or you can mix it completely so that it's a pink dessert - either way is great.
• Serve immediately or keep in the fridge for a few hours (this is best served the day of!).
• If desired, top each serving with fresh berries.

RASPBERRY FOOL

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

Steps:

• In a small bowl combine berries (fresh or thawed & drained) and 2 Tablespoons of sugar. Mix until raspberries are covered. Mash raspberries in bowl until they are pureed. You can also use a blender or food processor if desired. Using a hand or stand mixer, pour heavy cream & 1/4 cup of sugar into new bowl. Mix on high until STIFF peaks form. Fold raspberry puree into whipped cream gently. Do not completely mix raspberries in. You want a good balance between WHITE cream and Pink raspberries, almost ribbon like. Spoon into individual serving dishes, cover with saran wrap and chill for 1 hour. Serve chilled with raspberries garnished on top (if desired).

RASPBERRY FOOL

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 MANGO FOOL

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.