Raspberry Fool

With only 4 ingredients, you can whip up this Raspberry Fool in no time! It's an impressive dessert throughout the year, but it's especially nice during the holidays!

I am excited to be joining some of my bloggy friends for a fun Merry Berry Holiday Hop! Originally, I had intended on sharing a berry cheesecake recipe .... but that didn't turn out so well. I need to work on that recipe a bit before I can share it! LOL. It was not good, y'all. Not good at all. I couldn't even salvage it.

In hindsight, I believe everything happens for a reason. If I shared a cheesecake, I might not have shared this awesomely easy Raspberry Fool. I know it sounds like a weird name for a dessert - and I really can't tell you too much about it except it is English. Traditionally, fruit was mixed into a custard - but now, many people (like me!) use a whipped cream base. No matter how you make it, it is ridiculously easy and you would be a fool if you didn't give it a try! It looks very festive and impressive if I do say so myself. Definitely keep this in mind if you still need a dessert recipe for Christmas!

Raspberry Fool

by Jamie @ Love Bakes Good Cakes

Yield: (4-6 servings)

Ingredients

1½ cups fresh raspberries
4 tbsp. granulated sugar, divided
1 cup heavy whipping cream
½ tsp. vanilla
Additional raspberries, for garnish (optional)
Mint, for garnish (optional)

Instructions

1. In a medium bowl, combine the raspberries with 2 tbsp. of sugar. Let the mixture stand for 10 minutes. Place 1 cup of the raspberry mixture into a food processor or blender. Cover and process until the berries are pureed. Stir the pureed fruit back into the fruit in the bowl. Cover and refrigerate until cold, about 2 hours.

2. Meanwhile, combine the heavy whipping cream, remaining 2 tbsp. sugar and vanilla in a chilled mixing bowl. Beat with an electric mixer using chilled beaters on medium speed until almost stiff peaks forms. Cover and refrigerate until ready to prepare the desserts.

3. With a rubber spatula, gently fold the fruit into the whipped cream mixture, being careful to leave some visible swirls. Divide the mixture between 4 to 6 small dessert glasses. Serve immediately or cover and chill up to 2 hours before serving.

4. If desired, garnish with extra raspberries and/or mint leaves before serving.