Raspberry Fool

Total Time:
5 hr 15 min
Prep:
15 min
Inactive:
5 hr

Yield:
4 (1/2 cup) servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/2 cups vanilla nonfat yogurt
  • 1 (10-ounce) package frozen raspberries, thawed
  • 1/3 cup confectioners' sugar
  • 1/4 cup well-chilled heavy cream
  • 4 ladyfinger cookies
Directions
  • Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside.

  • Puree half the raspberries in a food processor until smooth. Strain 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 small bowl whip the cream until stiff peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.

  • Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.


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    Recipe courtesy of Claire Robinson