Raspberry Fool

1. 1

   In a food processor or blender, puruee 1 1/2 cups of the raspberries.

2. 2

   In top of double boiler, combine gelatin with orange juice and heat, stirring, until dissolved; pour over raspberries.

3. 3

   Stir in orange rind, 2 tablespoons sugar and yogurt.

4. 4

   Beat egg white until stiff, gradually add 2 tablespoons sugar and beat until shiny.

5. 5

   Fold beaten egg white into raspberry mixture.

6. 6

   Pour into 3-cup ring mold that has been rinsed with cold water.

7. 7

   Chill for about 2 hours, or until firm.

8. 8

   Turn out onto a serving plate and fill center of ring with remaining raspberries, sprinkling a few around the outside.

9. 9

   Garnish with a few fresh mint leaves, if desired,.

* Per serving · 4 servings · Values may vary.

No additional tips available.