Raspberry Fool Dessert
photo by HeatherFeather
- Ready In:
- 5hrs 15mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 1⁄2 cups nonfat vanilla yogurt or 1 1/2 cups low-fat vanilla yogurt
- 1 (10 -12 ounce) package frozen raspberries, thawed
- 1⁄3 cup confectioners' sugar
- 1⁄4 cup heavy cream, well-chilled, whipped
- 4 french-style ladyfinger cookies
directions
- Place the yogurt in a strainer lined with a paper towels (or a 2 coffee filters) and let it drain over a bowl to thicken in the refrigerator (covered) 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 and save all the juices.
- 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, then fold in the raspberry mixture.
- Chill, covered, for at least 1 hour.
- Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.
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