Raspberry Fool

By Hklbrries

Draining the yogurt makes it thicker and creamier.

Ingredients

• 1 1/2 cups all-natural vanilla nonfat yogurt
• 1 (10-ounce) package frozen unsweetened raspberries, thawed
• 1/3 cup powdered sugar
• 1/4 cup heavy cream, chilled

Preparation

Step 1

Place yogurt in a strainer lined with a paper towel and drain in the refrigerator at least 4 hours and up to 1 day. Discard liquid.

Process half the raspberries in a food processor until smooth. Transfer puree to a fine mesh strainer and strain into a large bowl, pressing the liquid out with a rubber spatula. Discard seeds. Whisk in powdered sugar. Stir in remaining raspberries.

Whip cream in a chilled bowl with a mixer until soft peaks form. Gently fold in yogurt. Fold in raspberry mixture.

Spoon into glasses and chill, covered with plastic wrap, at least 1 hour and up to 1 day.

Nutrition Information:
Per serving
130 calories
4.5 g fat
15 mg cholesterol
4 g protein
20 g carbohydrates
1 g fiber
45 mg sodium