Can't have too many no-bake treats in the summertime, right?
I love love love this simple dessert. I used raspberries, but you can use strawberries, blueberries or blackberries...your choice!
You can whip up some heavy cream, or take a shortcut like I did, and
simply use frozen (thawed) whipped topping.
Talk about FAST! You'll want to enjoy this soon. I found this simple recipe at
Real Simple website.
I made it twice with the same batch...just for the 2 of us...the berries keep for a couple of days anyway...and I just stirred them into the Cool Whip and we were ready to enjoy.
Serve with a sugar cookie and savor the flavor!!
(I do think it's best with whipped cream, but for QUICK...Cool Whip works well too)
(I do think it's best with whipped cream, but for QUICK...Cool Whip works well too)
5-MINUTE RASPBERRY FOOL
2 c. raspberries, washed and dried
1/2 c. sugar (or substitute), divided
1-1/2 c. heavy whipping cream
(or 1 - 8 ozs. container frozen whipped topping, thawed)
In medium bowl, place raspberries and mash slightly with fork or back of spoon. Add 1/4 c. sugar and stir gently. (It's nice to still have little chunks of fruit left to stir into the whipped cream).
If using cream, whip it with other 1/4 c. sugar until it reaches stiff peaks. Gently fold in the raspberries, leaving streaks and contasts of color.
(Otherwise, skip the additional sugar and just use Cool Whip)
Spoon into individual dishes to serve.
Top with a fresh raspberry or two. And add a cookie.
No comments :
Post a Comment