Rose and Raspberry Fool

I came up with this recipe when I was going through a floral phase, putting rose or lavender in everything. This dessert is easy to make, but it's also elegant to serve when company comes. —Carolyn Eskew, Dayton, Ohio

• 

  Total Time

  Prep: 15 min. + chilling
• 

  Makes

  8 servings

Ingredients

• 2 cups fresh or frozen raspberries
• 6 tablespoons sugar, divided
• 1-1/2 cups heavy whipping cream
• 1 teaspoon rose water
• Fresh mint leaves

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Directions

• In a small bowl, lightly crush raspberries and 2 tablespoons sugar. Cover and refrigerate 1-2 hours.
• In a large bowl, beat cream until it begins to thicken. Add remaining 4 tablespoons sugar and rose water; beat until soft peaks form. Gently fold in raspberry mixture. Spoon into dessert dishes. Garnish with mint leaves and, if desired, additional berries. Serve immediately.

Nutrition Facts

1/2 cup: 206 calories, 16g fat (10g saturated fat), 51mg cholesterol, 13mg sodium, 14g carbohydrate (12g sugars, 2g fiber), 2g protein.

source https://www.tasteofhome.com/recipes/rose-and-raspberry-fool/

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