RASPBERRY FOOL1 1/2 cups vanilla nonfat yogurt
1 (10 ounce) package frozen unsweetened raspberries, thawed
1/3 cup confectioners' sugar
1/4 cup well-chilled heavy (whipping) cream
4 ladyfinger cookies (for servings)
Place the yogurt in a strainer lined with a paper towel and let it drain and thicken in the refrigerator for at least four hours and up to one day.
Discard the liquid and set the thickened yogurt aside.
Process half the raspberries in a food processor until smooth. Transfer the puree to a fine mesh strainer and strain it into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in the remaining raspberries.
In a chilled medium bowl, whip the cream with an electric mixer until soft peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
Spoon the fool into cocktail glasses and chill, covered with plastic wrap, for at least one hour and up to one day.
Serve with ladyfinger cookies.
Makes 4 servings
Source:
The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger