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Betty’s kitchen Raspberry Fool Dessert recipe how to video

July 26, 2013

Betty’s kitchen Raspberry Fool Dessert recipe how to  video



Jul 25, 2013

New Cookbook: “The Bettyskitchen Collection, Second Edition” available on or

In this video, Betty demonstrates how to make a Charming Raspberry Fool Dessert. This is a blend of fresh raspberries and whipped cream; it’s beautiful and luscious!


2 cups fresh raspberries, washed and patted dry with paper toweling
1 tablespoon sugar, or to taste
1 cup whipping cream
1 additional tablespoon sugar, or to taste
½ teaspoon vanilla extract
additional raspberries, for garnish
cookies, for accompaniment (I prefer Pepperidge Farm Chocolate-Hazelnut Filled Pirouettes.)

In a large bowl, combine 2 cups fresh raspberries with 1 tablespoon sugar. Let stand for 10 minutes. In a blender, puree 1 cup of the raspberry/sugar mixture. Return the pureed mixture back to the bowl of sugared raspberries. Cover with plastic wrap and chill for about 2 hours or until cold. When the raspberry mixture is properly chilled, prepare cream mixture: In a chilled mixing bowl, combine 1 cup whipping cream, 1 tablespoon sugar, and ½ teaspoon vanilla. Beat with an electric mixer (with chilled beaters) on medium speed until stiff peaks form. Use a spatula to gently fold the chilled fruit mixture with the whipped cream, leaving ribbons of fruit mixture running throughout the whipped cream. Do not overmix. To serve, spoon the raspberry/whipped cream mixture into small clear dessert glasses. Top each serving with 2 or 3 fresh raspberries. This is a simple, but gorgeous, treat that I think you will love! Enjoy!—Betty


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