Berry Fool

• 1 cup white chocolate, chopped
• 4 cups raspberries
• 1 (300 ml) caneagle brand sweetened condensed milk (regular or low-fat)
• 12 cup lemon juice
• 1 cup whipping cream
• 1 tablespoon lemon zest, grated

1. Melt white chocolate and set aside to cool.
2. Reserve 24 whole raspberries for garnish.
3. Place remaining raspberries in medium bowl and mash.
4. Reserve.
5. Combine sweetened condensed milk and lemon juice in a small bowl.
6. Reserve.
7. Whip creaam until it has thickened and holds its shape.
8. Fold in reserved sweetened condensed milk mixture, cooled chocolate and lemon zest.
9. You will have approximatley 4 cups of filling.
10. Using individual dessert galsses, layer 1/4 cup of filling, top with 3 tablespoons reserved mashed raspberries, top with an additional 1/4 cup of filling and garnish with 4 raspberries.
11. Cover and refrigerate for 3 hours or overnight.
12. This can be refrigerated for up to 3 days.

white chocolate, raspberries, condensed milk, lemon juice, whipping cream, lemon zest

Taken from www.food.com/recipe/berry-fool-433020 (may not work)