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Fruit Fools Recipe

Strawberry Fruit Fool: For the puree: Thaw the berries, place in a food processor, and process until pureed. Transfer to a bowl and stir in the sugar (add more if needed). Place in fridge for several hours. Place mixing bowl and whisk in the freezer for about 15 minutes. Whip the cream and sugar until stiff peaks form. With a rubber spatula gently fold in the strawberry puree, leaving some streaks of the cream. Pour into glasses. Cover and refrigerate until serving time (up to 4 hours). 

Kiwi Fruit Fool: For the puree: Peel and cut the kiwis into quarters. Place in a food processor and process until you have a rough puree. Transfer to a bowl and stir in the sugar (add more if needed). Refrigerate for several hours. Then place mixing bowl and whisk in the freezer for about 15 minutes. Whip the cream and sugar until stiff peaks form. With a rubber spatula gently fold in the kiwi puree, leaving some streaks of the cream. Pour into glasses. Cover and refrigerate until serving time (up to 4 hours).

Blackberry Fruit Fool: For the puree: In a strainer placed over a large bowl thaw the blackberries and then press to remove all the juices (should only have seeds in the strainer). You will have about 1 1/2 cups of pureed blackberries. Stir in the sugar (add more sugar if needed). Refrigerate for several hours. (There will be 1/2 cup of extra puree left over after making the fruit fools. This can be frozen for another use.) Then place mixing bowl and whisk attachment in the freezer for about 15 minutes. Whip the cream and sugar until stiff peaks form. With a rubber spatula gently fold in the blackberry puree, leaving some streaks of the cream. Pour into glasses. Cover and refrigerate until serving time (up to 4 hours).

Raspberry Fruit Fool: For the Raspberry Puree: Thaw the  raspberries in a large fine meshed strainer placed over a large bowl. Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a large spoon. To the strained juice, stir in a little lemon juice and the white sugar (add more if needed). Refrigerate for several hours. Then place mixing bowl and whisk attachment in the freezer for about 15 minutes. Whip the cream and sugar until stiff peaks form. With a rubber spatula gently fold in the raspberry puree, leaving some streaks of cream. Pour the fool into glasses. Cover and refrigerate until serving time (up to 4 hours. Makes about 3-4 servings.

Strawberry Fruit Fool:

1 cup (240 ml)  strawberry puree

1 cup (240 ml) heavy whipping cream

1 tablespoon (12 grams) granulated white sugar

Strawberry Puree: Need 1 pound bag (454 grams) frozen unsweetened strawberries along with 1/3 cup (65 grams)  white sugar

Kiwi Fruit Fool:

1 cup (240 ml) kiwi puree (recipe follows)

1 cup (240 ml) heavy whipping cream

1 tablespoon (12 grams) white sugar

Kiwi Puree: Need 4 kiwis along with 1/4 cup (50 grams) white sugar

Blackberry Fruit Fool:

1 cup (240 ml) blackberry puree (recipe follows)

1 cup (240 ml) heavy whipping cream

1 1/2 (20 grams) tablespoons white sugar

Blackberry Puree: Need 1 pound bag (454 grams) frozen unsweetened blackberries along with 3/4 cup (150 grams) white sugar

Raspberry Fruit Fool: 3/4 cup (180 ml) raspberry puree (recipe follows)

3/4 cup (180 ml) heavy whipping cream

1 tablespoon (15 grams) white sugar

Raspberry Puree: 12 ounce bag (340 grams) frozen unsweetened raspberries along with 1/3 cup (65 grams) white sugar, or to taste