Kiwi Fruit Fool: For the puree: Peel and cut the kiwis into quarters. Place in a food processor and process until you have a rough puree. Transfer to a bowl and stir in the sugar (add more if needed). Refrigerate for several hours. Then place mixing bowl and whisk in the freezer for about 15 minutes. Whip the cream and sugar until stiff peaks form. With a rubber spatula gently fold in the kiwi puree, leaving some streaks of the cream. Pour into glasses. Cover and refrigerate until serving time (up to 4 hours).

Blackberry Fruit Fool: For the puree: In a strainer placed over a large bowl thaw the blackberries and then press to remove all the juices (should only have seeds in the strainer). You will have about 1 1/2 cups of pureed blackberries. Stir in the sugar (add more sugar if needed). Refrigerate for several hours. (There will be 1/2 cup of extra puree left over after making the fruit fools. This can be frozen for another use.) Then place mixing bowl and whisk attachment in the freezer for about 15 minutes. Whip the cream and sugar until stiff peaks form. With a rubber spatula gently fold in the blackberry puree, leaving some streaks of the cream. Pour into glasses. Cover and refrigerate until serving time (up to 4 hours).

Raspberry Fruit Fool: For the Raspberry Puree: Thaw the  raspberries in a large fine meshed strainer placed over a large bowl. Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a large spoon. To the strained juice, stir in a little lemon juice and the white sugar (add more if needed). Refrigerate for several hours. Then place mixing bowl and whisk attachment in the freezer for about 15 minutes. Whip the cream and sugar until stiff peaks form. With a rubber spatula gently fold in the raspberry puree, leaving some streaks of cream. Pour the fool into glasses. Cover and refrigerate until serving time (up to 4 hours. Makes about 3-4 servings.