Raspberry Fool

Raspberry Fool
Photo by Christopher Hirsheimer

Ingredients

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

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

Comments

Variations on Raspberry Fool

  • Raspberry Fool
    • 1 1/2 cups heavy cream
    • 2 cups raspberries
    • 1/2 cup sugar
  • Raspberry Fool
    • 2 cups whipping cream
    • 1 cup sugar
    • 1 quart fresh raspberries, washed
    • Vanilla cookies (optional)
  • Raspberry Fool
    • 3 tablespoons heavy cream
    • 1 1/2 cups vanilla low-fat yogurt
    • 3 tablespoons sugar
    • 1/2 pint raspberries
  • Raspberry Fool
    • 1/2 cup slivered blanched almonds
    • 1 1/3 cups sugar
    • 3 12-ounce packages frozen unsweetened raspberries
    • 4 1/4 cups whipping cream
  • Raspberry Fool
    • 1 1/2 c all-natural vanilla nonfat yogurt
    • 1 package (10-ounce) frozen unsweetened raspberries, thawed
    • 1/3 c powered sugar


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