Raspberry Fool

Byadmin

1 c. Longmont Dairy whipping cream
1 Tbsp. sugar
2 c. frozen raspberries
½ tsp. vanilla
½ c. sugar

Whip the whipping cream, one tablespoon sugar, and vanilla. Set aside.
In a food processor, blend the frozen raspberries and half cup sugar.

Once the raspberries have been blended, fold them into the whipping cream with a spatula.
Evenly distribute the dessert between 4-6 dessert cups or fancy glasses.
Serve immediately or refrigerate until you are ready to enjoy!

Substitute with strawberries or blackberries, or even a mix of berries.

Similar Posts

  • |

    Ribbon Cake

    Byadmin

    Fun and easy for the kids to make! 1 box white cake 1 large package Jello, any flavor 1 cup Longmont Dairy whipping cream Bake white cake according to package directions, in a 9” x 13” pan. When cooled, use a fork to poke holes in the cake. Make Jello, following package directions. Pour over…

  • Raspberry Ice Cream

    Byadmin

    3 ½ cups fresh or frozen raspberries 1 cup sugar (add more sugar to your taste) vanilla ice cream (see recipe above), chilled Press the thawed or fresh raspberries through a sieve to remove the seeds. Add sugar and stir until sugar is dissolved. Stir into the chilled ice cream. Chill, covered, in the refrigerator for…

  • Easy No-Churn Ice Cream

    Byadmin

    2 c. Longmont Dairy whipping cream Strawberries 14 oz. sweetened condensed milk Blueberries 1 tsp. vanilla extract Mint leaves (optional) In a large bowl whip the cream to stiff peaks being careful not to over-whip. In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream, slowly incorporating…

  • Mint Chocolate Pudding

    Byadmin

    2 c. Longmont Dairy milk ½ c. sugar 1 c. fresh mint leaves 1/3 c. unsweetened cocoa powder 3 Tbsp. cornstarch ¼ tsp. salt 1 Tbsp. Country Cream butter 1 tsp. vanilla (optional) Clean mint leaves well and rub with the sugar for about 5 minutes. Mix the mint-sugar into the milk in a saucepan….

  • Beverly’s Caramels

    Byadmin

    Longmont Diary customer Beverly Trbovich recently shared her recipe and homemade caramels with us. Thanks, Beverly, for sending our office some samples! Delicious! Makes 3 pounds (about 88 caramels). Equipment: 4 quart heavy Dutch Oven – not aluminum 3 quart (9” x 12”) glass baking dish long handled cooking spoon parchment or confectionery twisting wax…