Raspberry Fool

Yield: 4 to 6 servings

Ingredients

• 2 cups fresh or frozen raspberries or strawberries
• 1/2 cup granulated sugar, halved
• Splash of sherry, bourbon or rum
• 1 1/2 cups cream

Instructions

1. Purée fruit with half the sugar in a food processor or blender. Strain out seeds.
2. Combine purée with spirits.
3. In a cold bowl with cold beaters, whip the cream and remaining sugar to stiff peaks. Gently fold in fruit purée, leaving streaks.
4. Spoon into individual dessert glasses or bowls.