RASPBERRY FOOL
A close rendition to the classic English recipe, this light and airy, berry dessert comes from Margaret Minnich of Columbus, Ohio.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 4g fiber), Protein 1g protein.
RASPBERRY FOOL
Turn summer's last berries into this cool, puddinglike treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.
- In a mixing bowl, whip cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with remaining 1 1/2 cups raspberries.
- Cover; refrigerate at least 1 hour or up to overnight.
Nutrition Facts : Calories 299 g, Fat 23 g, Protein 2 g
RASPBERRY FOOL
Provided by Ellie Krieger
Categories dessert
Time 5h15m
Yield 4 (1/2 cup) servings
Number Of Ingredients 5
Steps:
- Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside.
- Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in the remaining raspberries.
- In a chilled small bowl whip the cream until stiff peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
- Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.
Nutrition Facts : Calories 242 calorie, Fat 7 grams, SaturatedFat 4 grams, Sodium 85 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 7 grams
SPEEDY RHUBARB FOOL
This is such an easy rhubarb fool to make. It only takes 5 minutes to get the fruit stewed and your puff pastry done, and a couple more to put the whole thing together.
Provided by Jamie Oliver
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Get yourself a small pan and throw in the rhubarb, sugar and orange juice. Put a lid on top, bring to a boil for a couple of minutes, then remove the lid and simmer for a few more minutes until you get a thick compote consistency.
- While the compote is stewing, we'll make some lovely crisp wafers. Sieve the icing sugar and cinnamon onto a clean work surface. Cut 4 slices about 1/2-inch thick off your pastry and place them flat on your dusted work surface. Pop the rest of your pastry in the fridge or freezer for another day. Roll each slice out to 1/4-inch thick, turning it over as you go so it gets covered in the icing sugar mixture. Cut the strips in half diagonally - you'll end up with long, triangular shapes.
- Preheat a large, nonstick frying pan and fry the pastry triangles, in 2 batches, on each side until golden brown. Leave to cool on a rack.
- Mix the yogurt, orange zest and honey together.
- To serve, dollop a spoonful of yogurt into each serving glass, followed by a spoonful of rhubarb compote. Continue layering the yogurt and compote until the glass is full, then stick a puff pastry triangle in the top. Alternatively, layer up the yogurt, rhubarb and pastry triangles on individual plates. Now tuck in!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
RASPBERRY FOOL
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the raspberries to a bowl, sprinkle over the granulated sugar and raspberry liqueur and let steep 10 minutes.
- Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the raspberries with a fork, and then fold them into the cream.
- Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole raspberry!
RASPBERRY CHEESECAKE
This is the best cheesecake recipe I've come across. The recipe (from Barefoot Contessa) is written to include the raspberry topping but the cheesecake is good enough to serve all on it's own, or with whatever topping you like. This cake has to be made the day before you plan on serving it so, plan ahead! Making this the day before makes this a perfect dessert for a dinner party. I'm sorry about the way the topping ingredient list looks...I could not, for the life of me, get it through the editor correctly. Should read: 1 C. raspberry jelly or currant jelly or strawberry jelly (do not use jam).
Provided by Hey Jude
Categories Cheesecake
Time 3h10m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- To make crust: combine the graham cracker crumbs, sugar and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450°.
- To make filling: cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust.
- You can set the springform pan on a foil-lined baking sheet to catch any leaks.
- Bake for 15 minutes then turn down the oven temperature to 225° and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Let the cake sit in the oven with the door open for 30 minutes. Take the cake out and let it sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan.
- Melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berry mixture on top of the cake. Refrigerate until ready to serve.
RASPBERRY FOOL
Easy refreshing summer desert
Provided by janfaulk
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the fruit in a saucepan with the sugar and heat gently until the juice runs.
- Cook for 15 minutes. Cool a little then press through a sieve to remove all the seeds. Leave the juices to completely cool
- Whip the cream until stiff. Gently fold the juices into the cream.
- swirl I.to individual glasses/ dishes Chill thoroughly. Top with the whole raspberries and serve with delicate biscuits.
BLACKBERRY FOOL
This cool, creamy dessert is the perfect end to a summertime dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a blender, combine berries, sugar, and lemon juice; blend until smooth. Pour mixture through a fine-mesh sieve, pressing with a rubber spatula to push through. Discard seeds; transfer 1/2 cup berry puree to a small bowl. Cover and refrigerate; reserve for topping.
- In a large bowl, combine cream and vanilla; whip until stiff peaks form. Gently fold remaining berry puree into cream. Spoon mixture into custard cups. Cover loosely and refrigerate 1 hour (or up to overnight). To serve, drizzle blackberry fools with reserved berry puree, and garnish with blackberries.
Nutrition Facts : Calories 270 g, Fat 22 g, Fiber 1 g, Protein 2 g
RASPBERRY FOOL
Make and share this Raspberry Fool recipe from Food.com.
Provided by Sackville
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the berries and use a fork to mash them up.
- You could also do this in a food processor to get an absolutely smooth purée but I prefer a bit of texture.
- Pour the cream into a chilled bowl and whip until you have soft peaks.
- You don't want it to be stiff.
- Gently fold in the yogurt and about two-thirds of the crushed berries.
- Taste for sweetness and add the icing sugar if you want.
- Slowly stir in the reserved berries, leaving a swirl of red through the fool.
- Roughly chop the pistachios and scatter them over top.
RASPBERRY FOOL DESSERT
This is a pretty pink fruity dessert. Not overly sweet and perfect for a hot night. Pepperidge Farm makes lovely elegant loooking cookies if you can't find any ladyfingers. If you prefer, I think you could sub Cool Whip for the whipped cream and although slightly different, it would still taste good. Or, if you prefer, you can top with more whipped cream as a garnish.
Provided by HeatherFeather
Categories Dessert
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the yogurt in a strainer lined with a paper towels (or a 2 coffee filters) and let it drain over a bowl to thicken in the refrigerator (covered) for at least 4 hours, and up to 1 day; Discard the liquid and set the thickened yogurt aside.
- Puree half the raspberries in a food processor until smooth; strain into a large bowl, pressing the liquid out with a rubber spatula; discard the seeds and save all the juices.
- Whisk in the confectioners' sugar.
- Stir in the remaining raspberries.
- In a chilled small bowl whip the cream until stiff peaks are formed; gently fold in the yogurt, then fold in the raspberry mixture.
- Chill, covered, for at least 1 hour.
- Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.
Nutrition Facts : Calories 203.5, Fat 6.6, SaturatedFat 3.8, Cholesterol 44.7, Sodium 22.7, Carbohydrate 35.5, Fiber 3.2, Sugar 28, Protein 2
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RASPBERRY FOOL - THE PIONEER WOMAN
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5/5 (1)Category Dessert, Main DishServings 8Total Time 15 mins
- In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes.Whip the cream with the powdered sugar until soft peaks form.
- Spoon half the fruit into the cream and fold once or twice with a rubber spatula; do not overmix!Add half of the remaining fruit and fold once or twice.
- If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top.Serve in pretty glasses with crumbed cookies on top!***Best if made right before serving.
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- Halve, the vanilla pod and scrape out the seeds, then place in a large pan along with 350g of the berries, the sugar and lemon juice.
- Bring to the boil over a medium heat. Simmer for 3 to 4 minutes, or until syrupy and the berries are soft but holding their shape.
- Set aside to cool. In a large bowl, whisk the cream to form peaks, fold through the yogurt and swirl through a third of the syrup.
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