Raspberry Fool

1. 1

   Puree half of raspberries and 1/2 cup liqueur in processor until smooth.

2. 2

   Strain mixture into large bowl, pressing on solids with rubber spatula.

3. 3

   Discard seeds.

4. 4

   Gently stir remaining raspberries into puree.

5. 5

   Cover and chill.

6. 6

   Using electric mixer, beat cream and sugar in another large bowl until firm peaks form.

7. 7

   Fold half of whipped cream into raspberry mixture.

8. 8

   Carefully fold in remaining cream.

9. 9

   Spoon mixture into 12 goblets.

10. 10

    refrigerate at least 2 hours or up to 8 hours.

11. 11

    Sprinkle with nuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.