Raspberry Fool

ingredients

• 3 12 ounce packages frozen unsweetened raspberries, thawed
• 1/2 cup Grand Marnier or other orange liqueur
• 1 quarts chilled whipping cream
• 1 1/3 cups sugar
• 1/2 cup slivered blanched almonds, toasted

directions

Puree half of raspberries and 1/2 cup liqueur in processor until smooth. Strain mixture into large bowl, pressing on solids with rubber spatula. Discard seeds. Gently stir remaining raspberries into puree. Cover and chill.

Using electric mixer, beat cream and sugar in another large bowl until firm peaks form. Fold half of whipped cream into raspberry mixture. Carefully fold in remaining cream.

Spoon mixture into 12 goblets. refrigerate at least 2 hours or up to 8 hours. Sprinkle with nuts and serve.