Rose and Raspberry Fool

Total Time Prep: 15 min. + chilling
Yield 8 servings
Test Kitchen Approved
I came up with this recipe when I was going through a floral phase, putting rose or lavender in everything. This dessert is easy to make, but it's also elegant to serve when company comes. —Carolyn Eskew, Dayton, Ohio

Ingredients

  • 2 cups fresh or frozen raspberries
  • 6 tablespoons sugar, divided
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon rose water
  • Fresh mint leaves

Directions

  1. In a small bowl, lightly crush raspberries and 2 tablespoons sugar. Cover and refrigerate 1-2 hours.
  2. In a large bowl, beat cream until it begins to thicken. Add remaining 4 tablespoons sugar and the rose water; beat until soft peaks form. Gently fold in raspberry mixture. Spoon into dessert dishes. Garnish with mint leaves and, if desired, additional berries. Serve immediately.

Nutrition Facts

1/2 cup: 206 calories, 16g fat (10g saturated fat), 51mg cholesterol, 13mg sodium, 14g carbohydrate (12g sugars, 2g fiber), 2g protein.

I came up with this recipe when I was going through a floral phase, putting rose or lavender in everything. This dessert is easy to make, but it's also elegant to serve when company comes. —Carolyn Eskew, Dayton, Ohio
Recipe Creator

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