Raspberry Fool with Toasted Angel Food Cake

• 2½ cups raspberries (about 12 oz.)
• 2 Tbsp. plus ¼ cup sugar
• 1 tsp. finely grated lime zest plus more for serving
• 1 cup heavy cream
• ¼ cup crème fraîche or sour cream
• 4 cups 1-inch pieces angel food cake (from about 1/3 of a cake

Preheat oven to 375°. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8–10 minutes. Let cool; set aside.

Using a fork, coarsely mash raspberries, 2 Tbsp. sugar, and 1 tsp. lime zest in a small bowl. Let sit 5 minutes.

Meanwhile, beat cream, crème fraîche, and remaining ¼ cup sugar in a medium bowl until soft peaks form, about 2 minutes.

Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.

Serves 6; 330 calories.

VERDICT:  Serves 6, my foot.  I doubled the recipe and five adults and one child ate the entire thing.  The cake gets these irresistible crunchy sugar bits, and the raspberries are fresh and bright.  I wish I had some now.  Keep!