A close rendition to the classic English recipe, this light and airy, berry dessert comes from Margaret Minnich of Columbus, Ohio.
- 1 cup fresh raspberries
- 2 to 3 tablespoons confectioners' sugar, divided
- 1/2 teaspoon lime juice
- 2/3 cup heavy whipping cream
- In a small bowl, mash the raspberries; stir in 1-2 tablespoons confectioners' sugar and lime juice. Cover and refrigerate until chilled.
- In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into raspberry mixture. Spoon into dessert dishes. Yield: 2 servings.
Originally published as Raspberry Fool in Cooking for 2 Summer 2006, p61
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