Tangy Raspberry Fool

1. 1

   In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute.

2. 2

   Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).

3. 3

   In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes.

4. 4

   Beat in lemon juice.

5. 5

   In six small glasses, alternate layers of raspberry puree and whipped cream.

6. 6

   With a skewer or thin-bladed knife, gently swirl whipped cream and puree together.

7. 7

   Smooth tops and serve immediately.

8. 8

   Looking for more dessert ideas?

9. 9

   Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

* Per serving · 4 servings · Values may vary.

No additional tips available.