Tangy Raspberry Fool

THIS recipe from martha stewart is pretty darn good. Being that we have raspberries from our garden and all that cream I paid mom to conveniently pick up for me from Logan, I'm excited to share this dessert. Here's a good go-to recipe that's super quick for FHE. Judd made it for the fam last night and added shredded chocolate that I thought added the perfect touch

Ingredients

• 1 bag (10 ounces) frozen raspberries, thawed
• 1/4 cup granulated sugar
• Coarse salt
• 2 1/2 cups cold heavy cream
• 1/3 cup confectioners' sugar
• 4 teaspoons fresh lemon juice

Directions

1. In a blender (or hand 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).(I don't think judd did that...)
2. 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.