Raspberry Pistachio Fool (Sweetened with honey!)

Raspberry Pistachio Fool (Sweetened with honey!)
Raspberry Pistachio Fool (Sweetened with honey!)

A simple dessert such as this one hardly needs a full blog post to go with it — soft folds of whipped cream, fresh raspberries accentuated with just a touch of honey and lemon, bits of slightly salty pistachio. That ingredients list alone will do. 🤤

The last several months have left me at a loss for words (a serious case of brain-fry). But with something as fresh and beautiful as this, there is no need to grasp at the threads of what could become a blog post: a dessert this simply good doesn’t need all of those words. It just works. And it’s perfect for this time of year, too. The raspberry bush I planted last year is producing it’s first round of berries right now (a miracle really, because the backyard is basically a jungle of weeds). There are only a few berries and they’re not quite ripe yet, so I used store bought for this recipe and they were perfectly. Use whatever you have access to! In a pinch, frozen berries would work — just thaw the berries before macerating.

Lastly, if you're looking for something you could eat for breakfast, you could swamp the whipped cream in this recipe for your favorite Greek-style yogurt and make a parfait. (Or, you know, just treat yourself to a freakin' awesome Raspberry Fool breakfast!) 

And now, onwards, because there’s really nothing better than tasting this one for yourself. 

Raspberry Pistachio Fool (Sweetened with honey!)
Raspberry Pistachio Fool (Sweetened with honey!)

Raspberry Pistachio Fool (Sweetened with honey!)

Published July 3, 2018 by
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Serves: 3   |    Active Time: 20 minutes


  • 10 ounces fresh raspberries
  • 1 tablespoon lemon juice
  • 2-3 teaspoons honey, divided
  • 1/2 teaspoon vanilla
  • 1 cup heavy whipping cream
  • 1/4 cup crushed pistachios

  • Directions:

    1. In a small bowl, combine 8 ounces of raspberries with lemon juice and 1 teaspoon honey. Set remaining raspberries aside. Using a fork, mash the 8 ounces of raspberries with the lemon and honey. The mixture should resemble a jam or compote. Set aside.
    2. In a second mixing bowl, whip cream to soft peaks using an electric mixer. Add in vanilla and 1-2 teaspoons of honey, depending on your tastes, and continue to whip cream for another minute to incorporate.
    3. In three serving glasses or bowls make alternating layers of whipped cream and the raspberry mixture. Place reserved fresh raspberries on top, and sprinkle with crusted pistachios. Serve immediately.