Raspberry Fool

2 to 3 cups raspberries

Half-cup confectioners' sugar

1 cup heavy cream
Puree half the raspberries with half the sugar. Strain to remove seeds. Add remaining sugar to whole berries.

Beat cream until it forms soft peaks; beat in raspberry puree. Fold in sugared berries. Serve immediately or refrigerate for up to an hour. Makes 6 servings.

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