Ruby Plum Fool With Fresh Raspberries
- 1 cup diced plums - (abt 1 1/2 plums)
- 1/2 cup sugar
- 3/4 cup chilled whipping cream
- 1/2 pint raspberries
Puree plums and sugar until liquid and as smooth as possible. Transfer to 10-inch skillet and cook uncovered over medium-high heat, stirring often, until very thick (but not burning), about 7 minutes. Cool completely, then chill at least 1 hour. (Can be made several days ahead and refrigerated or frozen up to a month.)
Whip cream until thick. In each of 4 stemmed dessert glasses, put 1 teaspoon plum puree. Fold remaining puree into cream, keeping it somewhat streaked. Divide among glasses. Cover each with plastic wrap and refrigerate at least 4 hours or overnight.
Serve chilled, garnished with raspberries.
This recipe yields 4 servings.
Each serving: 178 calories; 15 mg sodium; 9 mg cholesterol; 3 grams fat; 39 grams carbohydrates; 1 gram protein; 1.54 grams fiber.