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Raspberry Fool

[1]Serves 4-6
Free of: Gluten and top allergens



  1. In a blender, purée 2 cups (475 mL) raspberries with either Grand Marnier or orange juice. Strain into bowl, using a fine sieve; add remaining raspberries to the purée. Combine.
  2. In a mixer, whip cream and sugar together to form firm peaks. Fold cream into purée.
  3. Spoon into serving glasses or bowls, chill at least 1 hour. (Can be made up to 6 hours ahead.)
  4. To serve: Garnish with fresh berries and allergy-safe shaved dark chocolate.

*Note: Be sure to read the label when looking for a dairy-free whipped topping. Some so-called “non-dairy products” do contain a small amount of milk protein (casein). We suggest soy-based products (such as SoyaToo! Topping Cream).

Recipe by Simon Clarke

First published in Allergic Living magazine.
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