Lately, I have been on a little baking kick, but the summer heat has not been the easiest to work in. Dah-ta-Dah...Martha to the rescue! Here is a yummy treat I found from her (rather large) list of no-bake desserts:
Tangy Raspberry Fool
1 bag (10 ounces) frozen raspberries, thawed
1/4 cup granulated sugar
2 1/2 cups cold heavy cream
1/3 cup confectioners' sugar
4 teaspoons fresh lemon juice
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. Beat in lemon juice. In six small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.
Another reason to get together with friends this Summer!