Raspberry Fool
This summer dessert is perfect when the berries are at their best. It’s not too sweet, sending blood sugars into orbit; but it is rich. We like to serve on its own or heaped on top of berries alongside lemon cookies. Use any berries that are in season. For a very adult treat, drizzle with some raspberry liqueur or corresponding berry and liqueur.
Ingredients
- 1 cup whipping cream 0 CHO
- 1 cup (120 gr) raspberries 6 CHO
- 2 TBSP (24 gr) granulated sugar 24 CHO
- ½ tsp vanilla extract 0 CHO
TOTAL CHO 30 CHO
- TOTAL WEIGHT 348 GRAMS
- 30 CHO DIVIDED BY 348 GRAMS = .086 CHO/GRAM
- ¼ CUP = 39 GRAMS (.086 CHO x 39 GRAMS) 3.35 CHO/1/4 CUP
- TOTAL VOLUME 2 ¼ CUPS
*Add 3 CHO/1/2 TBSP if drizzling with raspberry liqueur.
*Add CHO for more raspberries if serving on top.
Instructions
- I learned to make whipped cream from my Gramma who of course never had a recipe. This is her method and our measurements.
- Place cold whipping cream in glass dish and measure out sugar (set aside). Pulse berries in food processor until just broken down.
- Beat cream on high speed for 3 minutes and while beater is going sprinkle sugar over cream. Continue to beat until stiff (2 – 3 more minutes). Stop beating and lift beaters out of cream. The whipped cream should remain stiff, in peaks. If not, start beating again for a bit.
- Fold in raspberries and vanilla with a spatula.
- This will last refrigerated for 2 – 3 hours if making ahead.
Recipe Notes
This recipe has been featured in the August 2019 Waltzing the Dragon Newsletter. To sign up for their wonderfuly informative T1D newsletter or to learn more about Waltzing the Dragon visit their website here.
