Raspberry Fool - NumsTheWord

Raspberry Fool

Raspberry Fool

This is one of those recipes I made last summer.  As in 5 months ago.  I took the photos, and got ready to post it and then suddenly it was no longer “cool” to post raspberry recipes.  The food blog world had shifted to quick meals, crock pot and back to school and raspberry recipes were no longer “in” any longer.

Really, I’m starting to get past that need to be “cool” and to just go with what sounds good, looks good and tastes great to me.  Raspberries are in season up here in the cold tundra we call Minnesota, and so this tasty recipe is coming out just in time for Valentines Day! 

It’s pink, its BEYOND easy and it has raspberries in it – my all time favorite berry!

If you don’t believe me, then you should check out a SMALL sampling of some of our other raspberry recipes like our  No Bake Raspberry Lemon Cheesecake.  Or how about our Raspberry Ice Cream! I am also a huge fan of our Lemon Raspberry Mousse, our Raspberry Mousse Pie, and our  Raspberry Butter

If you love raspberries, we have a bunch on the website!  Just search “raspberries” on our search bar and a whole list will come up.  They are all delicious and really you should try them all!

However this particular recipe, is perfect for Valentines, Christmas, summer, week night dinner, birthday, baby shower, bridal shower – well ok, ALWAYS. 

As for this recipe, it doesn’t get any easier.  It’s delicious, and simple and incredible and one I’ll be making again and again.  

Raspberry Fool

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 Servings


  • 1 cup fresh raspberries (you can use frozen too, but let them thaw completely in a strainer so the juices run out as you don't need that extra water/juice.
  • 2 Tablespoons white sugar
  • 1/4 cup white sugar
  • 1 1/2 cup heavy cream


  1. In a small bowl combine berries (fresh or thawed & drained) and 2 Tablespoons of sugar. Mix until raspberries are covered.
  2. Mash raspberries in bowl until they are pureed. You can also use a blender or food processor if desired.
  3. Using a hand or stand mixer, pour heavy cream & 1/4 cup of sugar into new bowl. Mix on high until STIFF peaks form.
  4. Fold raspberry puree into whipped cream gently. Do not completely mix raspberries in. You want a good balance between WHITE cream and Pink raspberries, almost ribbon like.
  5. Spoon into individual serving dishes, cover with saran wrap and chill for 1 hour.
  6. Serve chilled with raspberries garnished on top (if desired).

We saw it first at: A Family Feast


One Year Ago, 2014

Raspberry Key Lime Cheesecake Bites

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