Tangy Raspberry Fool

Directions

1. 1
   In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute.
2. 2
   Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).
3. 3
   In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes.
4. 4
   Beat in lemon juice.
5. 5
   In six small glasses, alternate layers of raspberry puree and whipped cream.
6. 6
   With a skewer or thin-bladed knife, gently swirl whipped cream and puree together.
7. 7
   Smooth tops and serve immediately.
8. 8
   Looking for more dessert ideas?
9. 9
   Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.