RASPBERRY/STRAWBERRY FOOL

1 pint raspberries 1 cup whipping cream

1 pint strawberries

1/4 cup ruby port

Cook in covered saucepan on medium low to release the juices.

Remove lid and continue to cook till liquid reduced by half.

Process through food mill to puree; refrigerate puree.

Whip cream to stiff peaks. Add equal parts of puree to whipped cream by folding puree into cream. Puree may be sweetened to taste.

May substitute 1/4 cup black currants sweetened with 1 cup sugar.