Ruby Plum Fool With Fresh Raspberries Recipes
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 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.
RUBY PLUM FOOL WITH FRESH RASPBERRIES
Make and share this Ruby Plum Fool With Fresh Raspberries recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Puree plums and sugar until liquid and as smooth as possible.
- Transfer to 10-inch skillet and cook uncovered over medium-high heat, stirring often, until very thick (but not burning), about 7 minutes.
- Cool completely, then chill at least 1 hour (Can be made several days ahead and refrigerated or frozen up to a month).
- Whip cream until thick.
- In each of 4 stemmed dessert glasses, put 1 teaspoon plum puree.
- Fold remaining puree into cream, keeping it somewhat streaked.
- Divide among glasses.
- Cover each with plastic wrap and refrigerate at least 4 hours or overnight.
- Serve chilled, garnished with raspberries.
Nutrition Facts : Calories 290, Fat 16.9, SaturatedFat 10.3, Cholesterol 61.1, Sodium 17.4, Carbohydrate 35.6, Fiber 3.1, Sugar 30.8, Protein 1.7
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