Raspberry Fool Recipe Makeover!
Who doesn’t want healthy food that tastes like dessert!?
I’m always looking for recipes I can tweak to make healthier, while keeping them delicious! This is one of my favorites!
I recently attended a meeting where I needed to bring a dish from another country, so I Googled Irish recipes because my ancestors are from Ireland and Scotland and I’d just done a Scottish recipe for a previous meeting.
I came upon Irish Raspberry Fool! It’s absolutely wonderful, delicious, simple and healthy!
My recipe is an even healthier version as I replace traditional whipped cream with organic nondairy coconut whipped cream!
Raspberries and coconut cream are superfoods!
And I’ve discovered so many ways to serve it! It’s traditionally served with shortbread cookies, but they’re optional. It travels well and keeps well. Great for picnics and potlucks!
A little history
Fool is first mentioned as a dessert in 1598, and while England claims rights to other Fools, the ‘Raspberry Fool’ originated in Ireland.
Why it’s called “fool” is unclear.
8 oz frozen organic raspberries
Fresh organic raspberries
8 oz organic coconut whipped cream (homemade or purchased, I use the organic coconut cool whip)
1-2 T organic coconut sugar or other organic sugar (optional). It’s just as good without sugar!
Place frozen berries on a dish in a single layer and sprinkle with sugar, if using. Let sit at room temp for one hour.
Pour into blender and purée.
Mix raspberry purée with coconut cream, by hand. Mix completely or partially for marbled presentation. Both are pictured.
Optional garnishes: Scottish shortbread cookies, fresh raspberries, organic whipped cream.
Serve in stemware, small bowls, in a pie crust, or use a cookie dough scooper and dollop it atop Scottish shortbread!