Raspberry Fool

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 2
• 1 cup fresh raspberry
• 1 1/2 tablespoons superfine sugar
• 1 tablespoon water
• non-dairy whipped topping or fat-free whipped topping (or)
• 2/3 cup cold heavy cream
• 1 1/2 tablespoons sifted confectioners' sugar
• 1/4 teaspoon vanilla

Recipe

• 1 place 1/2 cup of the raspberries, superfine sugar and water in a small saucepan; cover and, over low heat, cook until the sugar dissolves.
• 2 stir occasionally and continue to cook another 10 minutes, until berries are soft; uncover and cook 1 minute; remove from heat and cool completely.
• 3 puree all the contents of the saucepan and sieve to remove seeds; chill, covered, 6-8 hours.
• 4 (if desired, whip the heavy cream until it begins to mound; add confectioners' sugar and vanilla and beat until firm peaks form).
• 5 pour the raspberry puree into a bowl and stir 1/4 cup of whatever cream is being used into the puree; fold in the remaining cream and remaining raspberries.
• 6 spoon fool into flutes, goblets or parfait dishes and chill at least 1 hour before serving.
• 7 variations: apricot fool: puree 1/2 pound fresh apricots, (peeled by dipping in boiled water and pitted) with 1/2 t superfine sugar; fold all of the puree into all of the whipped cream in one step; chill and serve.
• 8 blackberry fool: simmer 3/4 cup blackberries with2 1/2 t superfine sugar, or more to taste; fold all of the simmered and chilled puree into all of the whipped cream in one step; chill and serve.
• 9 peach or nectarine fool: puree 2 medium peaches (peeled by dipping in boiling water, pitted and cut in chunks), uncooked, with 1 1/2 t superfine sugar; fold all of the puree into all the whipped cream in one step; chill and serve.
• 10 strawberry fool: puree 1/2 cup uncooked strawberries with 1 1/2 t superfine sugar; strain though mesh sieve; fold all the puree into all the whipped cream in one step; chill and serve.