Jamaican Mango Fool
The fool, a fruit and cream dessert, was adapted by Britain’s former Caribbean colonies. Use a puree of any seasonal fruit in this recipe from “The Complete Book of Caribbean Cooking” by Elisabeth Lambert Ortiz (Ballantine, 1986).
3 cups mango puree
1 tablespoon limejuice
3 tablespoons white rum
1/2 cup sugar
3 cups stiffly whipped cream, chilled
Mix the mango puree with the lime juice, rum and sugar in a bowl and chill. Just before serving, fold in the whipped cream and lightly blend to make streaks. Makes 6 servings.
Per serving: 193 calories, 25 percent calories from fat, 5.6 g fat, (3.4 g sat fat, 1.7 g mono fat), 18.2 mg cholesterol, 1.5 g protein, 32.4 g carbohydrate, 1.3 g fiber, 32 mg sodium.