Serves: 6
Total Calories: 337
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.
This Apricot Raspberry Fool With Toasted Pistachios recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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