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Title
Raspberry Fool
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Prep Time
15 minutes
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Servings
6
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Cook time
None
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Rating
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Categories
Grandma updated this traditional British dessert by adding yogurt for a bit of tang—and a healthier profile. She liked to serve it after a light summer supper on the patio or a springtime lunch or brunch.
Ingredients
1 pound fresh raspberries
Grated zest and juice of 1 lime
1/2 cup sugar
1 cup heavy cream
1 cup plain yogurt
Fresh mint sprigs and sugar cookies (optional)
Directions
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Set aside 6 pretty raspberries for garnish and place the remainder in a shallow bowl. With a fork, roughly crush into a chunky puree. Stir in the lime zest and juice. Stir in the sugar, making sure everything is well mixed. Leave to stand for 5 minutes, or until the sugar dissolves into the juices and they become syrupy.
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Whip the cream in a chilled large mixing bowl until soft peaks form. Stir in the yogurt and mix until well combined. Gently fold in the crushed raspberry mixture.
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Divide the fool among 6 dessert bowls or glasses and garnish with mint and cookies if desired.
For a light dessert with fewer calories, Grandma usually used low-fat or nonfat yogurt in the fool. But occasionally she liked to use whole-milk yogurt to give it a rich, creamy flavor. In summer, she sometimes used other fruits such as blueberries, strawberries and blackberries. In times when fresh fruit wasn’t at its peak, she used thawed frozen raspberries or mixed berries, or even homemade chunky applesauce.
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