Raspberry Fool

Raspberry Fool

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Servings: 4
Calories: 200


  • 1/2 lb fresh raspberries
  • 4 Tbls caster sugar superfine granulated
  • 1/4 pt fresh double cream heavy cream
  • 5 floz plain yoghurt
  • a few fresh mint leaves


  • Crush the raspberries with a stainless steel or silver fork in a china or glass bowl.
  • Mix them with the sugar and put them on one side for 10 minutes. The sugar on the raspberries will draw out juice and bright colour.
  • Beat the double cream until it is thick, then, tablespoon by tablespoon, beat the yoghurt into it. The yoghurt will not thin it down; if you beat it each time you put in a dollop of yoghurt, it will bulk back up again. It allows you to have twice the amount of cream, as it were, with only half the amount of fat.
  • Swirl the raspberry and sugar mixture into the cream and yoghurt - do not mix it so thoroughly that it looks like pink yoghurt, swirl it in so that it is marbled.
  • It looks beautiful. Pour it into glasses so you can see the marbled effect, decorate each one with a sprig of mint and put to set in the fridge for 1-2 hours.
  • You can leave it for up to 12 hours without any deterioration.
Calories: 200 kcal
Carbohydrates: 21 g
Protein: 3 g
Fat: 13g
Saturated Fat: 8 g
Cholesterol: 45 mg
Sodium: 29 mg
Potassium: 165 mg
Fiber: 4 g
Sugar: 16 g
Vitamin A: 490 IU
Vitamin C: 15 mg
Calcium: 78 mg
Iron: 1 mg
Ingredients Cream and Milk
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