Food Network: Raspberry Fool

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Raspberry Fool
Copyright 2006 Ellie Krieger, All rights reserved

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

Instructions
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.