This lush dessert belies the simplicity of its ingredients. It makes use of frozen berries, which often are less expensive than fresh berries, are convenient, available year-round and add structure. Top the fools with raspberries or any other favorite fruit or berry.
- 10 ounces (285 grams) frozen strawberries
- 1/2 cup (100 grams) granulated sugar, divided
- 1 1/2 teaspoons fresh lemon juice
- 1 cup (240 milliliters) heavy cream
- Fresh raspberries, for serving (optional)
Let the strawberries defrost on the counter for about 30 minutes. In a pitcher of a blender, combine the strawberries with 1/4 cup (50 grams) of sugar and the lemon juice and puree until everything is fairly smooth and well blended.
In a medium bowl, using a handheld mixer or a whisk, beat the cream with the remaining 1/4 cup (50 grams) of sugar just until it holds stiff peaks. Gently fold in the strawberry mixture, stopping when there are still faint streaks of pink and white.
Scoop the mixture into six (6-ounce) cups or glasses, filling each most of the way. Serve, or refrigerate for up to 4 hours. Top each serving with raspberries, if desired.
(Based on 6 servings)
Calories: 218 ; Total Fat: 15 g; Saturated Fat: 9 g; Cholesterol: 54 mg; Sodium: 16 mg; Carbohydrates: 22 g; Dietary Fiber: 1 g; Sugar: 19 g; Protein: 1 g.
Recipe from food writer Katie Workman, founder of the Mom 100 website.
Tested by Ann Maloney; email questions to firstname.lastname@example.org.
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