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Berry Fool

This dessert is so utterly easy, you won't believe it. It would also be divine by replacing the berries with fresh mangos or peaches. And adding a 1/4 teaspoon of vanilla extract or almond extract would add a new dimension of flavor to it, but that's entirely up to you. The simplicity of this dessert is what makes it special.
Course Dessert
Cuisine American
Keyword berries, blackberries, whipped cream
Servings 4
Author The Cowgirl Gourmet minimally adapted this recipe from savorsa.com as adapted from Mark Bittman's "How to Cook Everything" cookbook


  • 2 to 3 cups raspberries or blackberries divided
  • 1/2 cup powdered sugar plus 1 tablespoon sugar for the cream, and more if needed, divided
  • 1 cup heavy whipping cream preferably not ultra-pasteurized
  • Pinch of salt


  1. Purée about one-third of the berries in a blender with 1/4 cup powdered sugar. Then force the purée through a sieve to remove seeds. Taste. The purée should be quite sweet, but if it is not, add a little more sugar.
  2. Toss the remaining berries with 1/4 cup powdered sugar.
  3. Using a hand held mixer, a standing mixer or, for the daring and determined, a whisk, beat the cream, 1 tablespoon sugar and a pinch of salt until it holds soft peaks.
  4. Beat in the purée, then carefully fold in the sugared berries. Taste and add more sugar if necessary. Serve immediately (in a martini glass) or refrigerate for up to an hour. Any leftover fool will keep in the fridge for up to two days.