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Rose and Raspberry Fool

Total Time

Prep: 15 min. + chilling

Makes

8 servings

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
Rose and Raspberry Fool Recipe photo by Taste of Home

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 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.

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