Apricot Raspberry Fool With Toasted Pistachios: The Best Apricot Raspberry Fool With Toasted Pistachios Recipe from Cook'n

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	Apricot Raspberry Fool With Toasted Pistachios

Serves: 6

"Fool" is an Old World name for an uncooked spur-of-the-moment pudding. This beautiful coral-colored fool is made with canned apricots, frozen raspberries, and prepared whipped cream. If you need a sophisticated dessert sometime within the next 10 minutes, this is the recipe for you.

   1 (15-ounce) can apricot halves in syrup, heavy or light
   1 cup frozen raspberries
   1 (8-ounce) can spray whipped cream or nondairy topping
   1/4 cup toasted shelled pistachio nuts, coarsely chopped

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Apricot Raspberry Fool With Toasted Pistachios is from the Cook'n Homemade in a Hurry collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Drain about half of the syrup from the apricots. Combine the remaining contents of the can of apricots and the raspberries in a blender or food processor. Process until smooth and transfer to a bowl. Shake the can of whipped cream vigorously and squirt its contents into the bowl. Fold the fruit and whipped topping together until thoroughly blended, taking care to deflate the mixture as little as possible. Serve immediately in dessert bowls or wineglasses. Top liberally with pistachios. Or cover and chill for up to 24 hours and top with pistachios just before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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