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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Tart Raspberry Fool

You are going to be very pleasantly surprised at the sweet tartness this Holiday dessert provides. All the flavors balance out perfectly and I have a funny feeling you will be doubling, tripling or even quadrupling this recipe to feed the masses this year as they gather around your table.


For 4 people


  • 1 (12-ounce)bag frozen raspberries(2 1/2 cups)
  • 1 cup frozen, white grapefruit juice concentrate, thawed
  • 1/2 cup sugar
  • 1 (1-ounce)envelope unflavored gelatin
  • 1 (8-ounce)container plain yogurt, whisked and divided
  • 3 cups whipped topping, divided

Tart Raspberry Fool Directions

    Combine raspberries, grapefruit juice concentrate and sugar in a medium saucepan over medium heat, bringing to a boil. Once boiling, and with a potato masher or sturdy fork, mash raspberries just a couple times, leaving them chunky. Sprinkle gelatin over the top and continue cooking without stirring for 1 minute. 
    Remove from heat and transfer to bowl to chill in refrigerator, uncovered, for 30 minutes.
    When ready, whisk half the yogurt with half the whipped topping until well combined in a large bowl. Fold in cooled(it will still be warm)raspberry mixture, folding until desired streaks are visible or fold in entirely. 
    Divide among 4 serving dishes, loosely cover with film wrap and chill at least 3 hours. When ready to serve, blend the remainder of yogurt with remainder of whipped topping and ladle over individual servings of Fool.