Raspberry Fool

By nichc

A raspberry cream great with pound cake or lady fingers or as a simple dessert.

Ingredients

• 1 1/2 cups vanilla nonfat yogurt
• 1 (10 oz) pkg frozen raspberries, thawed
• 1/3 cup confectioners' sugar
• 1/4 cup well-chilled heavy cream
• 4 ladyfinger cookies
• Fresh raspberries for serving

Preparation

Step 1

Place yogurt in a strainer lined with a paper towel and let it drain and thicken in the refrigerator for at least 4 hours and up to 1 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 into large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in remaining raspberries.

In chilled medium bowl, whip the cream with an electric mixer until soft peaks form. Gently fold in the yogurt. Fold in raspberry mixture.

Spoon fool into cocktail glasses & chill, covered with plastic wrap, for at least 1 hour and up to 1 day. Serve with ladyfinger cookies and fresh berries.

Per fool: 240 calories, 7g fat, 7g protein, 40g carbs, 1g fiber, 62mg chol, 85mg sodium