Raspberry Fool
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
42
Spice
61
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 cups
Vanilla Nonfat Yogurt1 cup
Sugar (confectioners')Directions:
1
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
2
Discard the liquid and set the thickened yogurt aside
3
Puree half the raspberries in a food processor until smooth
4
Strain into a large bowl, pressing the liquid out with a rubber spatula
5
Discard the seeds
6
Whisk in the confectioners' sugar
7
Stir in the remaining raspberries
8
In a chilled small bowl whip the cream until stiff peaks are formed
9
Gently fold in the yogurt
10
Fold in the raspberry mixture
11
Spoon into cocktail glasses and chill, covered, for at least 1 hour
12
Serve with ladyfinger cookies