Raspberry Fool

Photo by Christopher Hirsheimer

Ingredients

4 ladyfinger cookies
1-½ cups vanilla nonfat yogurt
One 10-oz. package frozen unsweetened raspberries, thawed
¹/₃ cup confectioners’ sugar
¼ cup well-chilled heavy cream

Place the 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 purée to a fine mesh s...

View full recipe at Fine Cooking

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Variations on Raspberry Fool

- 1/2 cup sugar
- 2 cups raspberries
- 1 1/2 cups heavy cream
Raspberry Fool
- 2 cups whipping cream
- 1 cup sugar
- 1 quart fresh raspberries, washed
- Vanilla cookies (optional)
Raspberry Fool
- 3 tablespoons heavy cream
- 3 tablespoons sugar
- 1/2 pint raspberries
- 1 1/2 cups vanilla low-fat yogurt
Raspberry Fool
- 1/2 cup slivered blanched almonds
- 1 1/3 cups sugar
- 4 1/4 cups whipping cream
- 1/2 cup Grand Marnier or other orange liqueur
Raspberry Fool
- 1 1/2 c all-natural vanilla nonfat yogurt
- 1 package (10-ounce) frozen unsweetened raspberries, thawed
- 1/3 c powered sugar