Tangy Raspberry Fool

I must really see life through rose colored glasses. Pink clothing, pink reading glasses, pink plates and glasses. If it’s pink, it’s for me. I may become Pinkalicious – truly not a bad thing to be (unless of course you end up with her tummy ache and actually turn pink).

Flipping though the recent Everyday Food Magazine, it was natural, then, that I immediately stopped on this recipe. The photo was pink. The recipe would be pink. It would taste so yummy, that the testosterone triplets would (hopefully) not notice it was pink.

  • 1 bag (10 ozs) frozen raspberries, thawed
  • 1/4 C granulated sugar
  • coarse salt
  • 2 1/2 C heavy cream
  • 1/3 C confectioner’s sugar
  • 4 t fresh lemon juice

In a blender, combime raspberries, granulated sugar and pinch of salt. Puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a bowl, pressing on solids. Discard seeds.

NOTE: My berries were semi-frozen. Have I mentioned yet that I am also impatient?

In a large bowl, using an electric mixer, beat cream and confectioner’s sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice.

Using 6 small glasses, alternate layers of raspberry puree and the whipped cream. With a skewer of thin bladed knife, gently swirl whipped cream and puree together, smooth tops.

NOTE: As if this dessert wouldn’t be pink enough, I took a bit of the cream and puree and mixed it together for a 3rd pink layer.

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6 Responses

  1. Oooh, these look so fantastic! I honestly could go for one right now!

  2. Wow, that looks just gorgeous. I love all that bright red color, so eye-popping. I hope you’ll come by and link them up to Sweets for a Saturday #6 (it’ll stay open till tomorrow night). http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-6.html

  3. Those look beautiful. And so easy. Thanks for sharing this one.

    Becky

  4. These look so yummy!

  5. My daughter would LOVE this!

  6. Thanks for linking this up to Sweets for a Saturday.

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