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A fool for Father’s Day: No-cook summer dessert easy enough for kids

Recipe: Fresh raspberry fool with a rosy twist

This cool and pretty dessert is called a "fool" but the ease of making it is no joke.

This cool and pretty dessert is called a "fool" but the ease of making it is no joke. Debbie Arrington

A “fool” is one of the first desserts I learned to make, taught to me by my grandmother. It didn’t involve turning on the stove, so it was a good introduction. (And I got to use the mixer!) Plus I loved the name.

Fruit fools are sort of foody puns; the idea is to create something that looked “special enough for company,” but that could be put together quickly with ingredients on hand.

What better dessert for Father’s Day than a foody pun that kids can make?

Raspberry puree in a measuring cup
Fresh raspberries are gently mashed 
before being folded into the whipped cream.

I still use my grandmother’s parfait glasses, but this layered dessert works in mason jars or juice glasses, too – anything see-through so the colorful layers can be appreciated.

Rose syrup adds a subtle, fragrant note and its light pink color complements the raspberries. Grenadine and simple syrup work just as well as do fruit-flavored syrups.

Remember to gently fold the fruit into the whipped cream to maintain the stripes of pink, red and white.

Fresh raspberry fool

Makes 4 servings


1 cup fresh raspberries

3 tablespoons rose syrup (see note)

1 cup heavy whipping cream

¼ cup sugar

1 teaspoon vanilla extract

1 sugar cookie or similar, crumbled


Rinse berries; save out a few berries for garnish. In a bowl or large measuring cup, combine berries with rose syrup. (See note.) Set aside.

In a mixing bowl (with a hand mixer on medium speed) or a food processor, combine whipping cream, sugar and vanilla; whip until soft peaks form (only 1 or 2 minutes).

Transfer whipped cream to a medium bowl.

With a fork, mash the raspberries. Gently fold half of the raspberry mixture into the whipped cream. Only stir once or twice.

Creamy fruit mixture in a metal bowl
Gently stir cream mixture and berries so
the colorful stripes remain.

In a parfait glass or similar, scoop 1 tablespoon of the fruit puree. Top with 2 tablespoons of the whipped cream mixture. Then, top with another tablespoon of fruit puree and 2 more tablespoons of the whipped cream mixture.

Top with cookie crumbs and raspberry garnish. Serve cold.

(Dessert may be assembled in advance and refrigerated.)

Note: Grenadine, other fruit syrup or simple syrup may be substituted for rose syrup.


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Garden Checklist for week of July 14

Your garden needs you!

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.

* Feed vegetable plants bone meal, rock phosphate or other fertilizers high in phosphate to stimulate more blooms and fruiting. (But wait until daily high temperatures drop out of the 100s.)

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week.

* Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

* It's not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.

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