Raspberry Pistachio Fool (Sweetened with honey!)

Raspberry Fool
Raspberry Fool

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. 🤤

A “fool” is a British dessert where puréed fruit is layered with custard or whipped cream. This version used whipped cream, which is lighter and pairs well with fresh raspberry, which are sweet and delicate at their peak.

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. In a pinch, frozen berries would work — just thaw the berries before macerating.

And — I’m all for dessert-for-breakfast, so if you're looking for something you could eat in the morning, you could swamp the whipped cream in this recipe for your favorite Greek yogurt and make a parfait.

Pistachios add a nice crunch to this fool, which is otherwise all fluff and fruit. You could really use any type of nut, but I like the flavor of pistachio with raspberry and whipped cream, and also love the way the color pops!

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

Raspberry Fool
Raspberry Fool

Raspberry Pistachio Fool (Sweetened with honey!)

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



Ingredients:

  • 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.

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    Berry Sangria Popsicles

    Berry Sangria Popsicles

    Berry Sangria Popsicles are something you make for a Sunday afternoon on the patio, but can easily be enjoyed just as much on a Wednesday night in, when you just need to take it easy. Either way, these popsicles are a rush of summer relaxation and carefree living. 

    Berry Sangria Popsicles

    I'm not much of a drinker, but these are the sort of pops you make because cherries are in season and the raspberries at the farmers market are plump and you have something to celebrate: I originally made these for a 4th of July barbeque, only to make them again the very next day just to have around. Sangria popsicles are something you want to just have around-- a chilled cocktail using seasonal ingredients ready right when the clock strikes 5 somewhere? Yes, yes, yes! 

    Berry Sangria Popsicles
    Berry Sangria Popsicles

    Berry Sangria Popsicles

    Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

    A cherry raspberry sangria frozen into a popsicle for your next evening on the patio.

    Serves: 6   |    Total Time:



    Ingredients:

    • 1 cup fruity red wine
    • 1/2 cup pomegranate juice
    • 1/2 cup cherry juice
    • 1/4 cup cherries, pitted and sliced
    • 1/4 cup raspberries, halved

    Directions:

    1. In a bowl, mix together the wine and juices.
    2. Divide fruit evenly among popsicle molds. Pour wine mixture into molds, over fruit until 9/10ths of the way full.
    3. Place popsicle sticks in mold, and freeze overnight. (Note that wine contains alcohol, which does not freeze well. I found I had to freeze these pops overnight for them to solidify (they were quite juicy/melty after only 6 hours).

    2 Comments

    No-Bake Paleo Raspberry Chocolate Cheesecake Bars

    Raw Raspberry Cheesecake Slice (Paleo)

    Yes! Another post that's all about chocolate. 😍

    I'm not for a minute going to be sad that Valentine's Day gives us one more reason to eat chocolate. (Ok, maybe I don't need a reason, but the rationalization I'll take!) 

    And ok, ok, chocolate aside this dessert is really about everything else it has going for it. Seriously, behold the glory: no-bake, refined-sugar free, Raspberry Chocolate Cheesecake Bars. Did I say "😍" yet? 

    Raw Raspberry Cheesecake Slice (Paleo)

    The one thing I can't decide: which layer is the best. Is is the creamy cashew center? The tart raspberries, juicing out from the middle? That sticky chocolate crust? Or maybe it's the melt-away chocolate topping. 

    What do you think? Are you going to be a creamy cheesecake lover or is your fork going to focus on the chewy date-walnut-cocoa crust? 

    Raw Raspberry Cheesecake Slices

    Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    Serves: 8   |    Total Time:



    Ingredients:

      Raw Walnut Crust:
    • 6 dates, pitted
    • 1/4 cup walnuts
    • 1/4 cup coconut
    • 1 tablespoon cocoa
    • Dash salt
    • Cashew Cheesecake Filling:
    • 1 cup raw cashews
    • 1 cup water
    • 2 teaspoons lemon juice
    • 4 tablespoons maple syrup
    • 2 tablespoon melted coconut oil
    • 3 tablespoon coconut milk (canned, full-fat)
    • 1 cup raspberries
    • Chocolate Topping:
    • 1/4 cup coconut oil
    • 1/4 cup cocoa

    Directions:

    1. Before you get started, you’ll need to soak the cashews in water. Place the 3/4 cup cashews in the 3/4 cup water and set aside in a covered bowl overnight. In the morning (or after several hours) the cashews should be plump and soft. Strain out the water.
    2. When ready to assemble, fit the bottom of a 9-inch bread pan with parchment paper. Now, prepare the raw walnut crust: In a food processor, pulse the dates until chopped into fine bits. Add the nuts and chocolate to the food processor, and pulse until a stick meal forms. Add the cocoa and salt, and pulse until incorporated. Press the date filling into the bottom of the pan fitted with parchment paper, until an even layer is formed. Place in fridge.
    3. To make the cheesecake filling, combine the ingredients for the filling in a high-speed blender. Blend until a creamy mixture forms (scrape sides of blender jar between cycles). Once no little chunks remain, spread the filling in an even layer over the raw walnut crust. Top with raspberries.
    4. Prepare the chocolate topping: melt the coconut oil until completely liquid. Whisk in the cocoa. Pour chocolate topping over raspberry layer. Place bread pan to the fridge to allow to set, at least 2 hours before slicing. For best slices, freeze the cheesecake instead (this will give the cheesecake filling more structure, so that the chocolate doesn’t crack when you go to cut it. If you don’t mind cracks — skip this step!).

    Want to get more recipes like this? Sign up for the Foraged Dish email newsletter. I'll send you a free printable of my favorite Grain-Free Banana Bread recipe. 

    Raw Raspberry Cheesecake Slice (Paleo)
    2 Comments