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Leave the raspberries to thaw in a large bowl. Push the raspberries through a sieve to get rid of the seeds and make the raspberries into a pure. If you wish to leave the seeds in simply crush the raspberries with a fork. Stir the sugar into the raspberries. Whip the cream until it becomes stiff.

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Crush the raspberries coarsely with a spoon; set aside to cool and chill in the refrigerator until ready to use. To make the yogurt cream, combine heavy whipping cream, yogurt (or creme fraiche), sugar, and vanilla extract in a mixing bowl. Beat them on high speed until soft peaks form.

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After cooking the raspberries for 15 minutes, transfer the raspberry mixture to a small bowl, and with a rubber spatula, mash the raspberries. You will remain with the raspberry puree and toss the tiny seeds. In a bowl, whip the heavy cream until stiff peaks form. Gently fold the raspberry mixture into the cream.

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In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds). In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes.

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To make our tasty Raspberry Fool: In a blender or food processor, blend the raspberries, lemon juice, and sugar. Set aside. In a medium-sized mixing bowl, beat the heavy cream and powdered sugar until soft peaks form (it took a few minutes). Gently fold the raspberry mixture into the whipped cream.

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Instructions. In a small sauce pan add the berries, lemon juice and honey. Stir and bring to a slow simmer over medium heat. Reduce heat to low and cook, stirring occasionally until berries break down and the sauce thickens-about 10 to 15 minutes. Set sauce aside to cool.

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In a small bowl, mash the raspberries; stir in 1-2 tablespoons confectioners' sugar and lime juice. Cover and refrigerate until chilled. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into raspberry mixture.

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Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in.

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Place 1 cup of the raspberry mixture into a food processor or blender. Cover and process until the berries are pureed. Stir the pureed fruit back into the fruit in the bowl. Cover and refrigerate until cold, about 2 hours. Meanwhile, combine the heavy whipping cream, remaining 2 tbsp. sugar and vanilla in a chilled mixing bowl.

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Directions. In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes. Whip the cream with the powdered sugar until soft peaks form. Mash the raspberries with a fork until all the liquid and fruit are mashed together. Spoon half the fruit into the cream and fold once or twice with a rubber.

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Instructions. Puree 1 ½ cups of the Driscoll's raspberries in a food processor or blender with the 2 tablespoons of granulated sugar. In a large bowl, add the cream, confectioners sugar and vanilla extract. Mix with an electric hand mixer or whisk by hand until stiff peaks form.

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Add sugar to the raspberries and mix well. Keep it aside for 10 minutes. Mash the raspberries with a fork until they are mushy. Keep it aside. In a mixing bowl add the chilled whipped cream and half of the mashed raspberries. Gently fold the raspberry mixture into the cream. Add the remaining raspberry mixture and fold.

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Instructions. In a blender, mix together frozen raspberries, sugar and lime juice; set aside. Make the whipped cream by adding the Dream Whip, milk, and vanilla to a bowl and mixing it on high for 4 minutes according to the package directions. Spoon layers of the whipped cream and berries into serving bowls.

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Instructions. Add the 2 cups of raspberries, sugar, lemon juice, and vanilla to a bowl and mash everything with a fork. Set it aside (covered) in the fridge for 10-15 minutes.

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In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 tbsp. sugar, and the liqueur, if using. Set aside. In a large bowl, whip cream with remaining sugar using a mixer or whisk until firm peaks form. With a spatula, fold in raspberry-liqueur mixture. Divide fool among 8 glasses or bowls and top with remaining fresh raspberries.

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Step 2. In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes. Force mixture through cleaned fine sieve into a.