Raspberry Fool

1. 1

   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.

2. 2

   Discard the liquid and set the thickened yogurt aside.

3. 3

   Puree half the raspberries in a food processor until smooth.

4. 4

   Strain into a large bowl, pressing the liquid out with a rubber spatula.

5. 5

   Discard the seeds.

6. 6

   Whisk in the confectioners' sugar.

7. 7

   Stir in the remaining raspberries.

8. 8

   In a chilled small bowl whip the cream until stiff peaks are formed.

9. 9

   Gently fold in the yogurt.

10. 10

    Fold in the raspberry mixture.

11. 11

    Spoon into cocktail glasses and chill, covered, for at least 1 hour.

12. 12

    Serve with ladyfinger cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.