Recipe by: Healthy Meals in Minutes
3 Points Per Serving
1/4 cup raspberry-flavored liqueur or orange juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 containers (16 oz. each) light frozen whipped topping, thawed
3 packages (16 oz. each) frozen raspberries, thawed, divided
1/2 cup chocolate cookie wafer crumbs, divided
In a small bowl, combine raspberry liqueur, cinnamon, and nutmeg. Mix well. Place whipped topping in a large bowl. Gently gold liqueur mixture into topping. In a blender or food processor fitted with the metal blade, process 2 packages of raspberries until smooth. Using a fine sieve, strain berries into a small bowl. Discard seeds. Place remaining raspberries on a paper towel-lined plate to drain. Divide whipped topping mixture evenly among 10 individual serving bowls. Spoon some raspberry puree over topping, swirling slightly. Sprinkle with some cookie crumbs and some whole raspberries. Repeat layering with remaining topping, raspberry puree, cookie crumbs, and remaining whole raspberries. Serve immediately.
COOKING TIPS: Swirl the pureed raspberry mixture into the whipped topping mixture to create a rippled effect. Avoid overmixing; neat red streaks should remain. Sprinkle the chocolate cookie crumbs evenly over each fool for a crunchy finishing touch. Or, substitute vanilla wafer or gingersnap cookie crumbs.
Shared by: Trini