Raspberry Fool

1. 1

   In a fine sieve set over a bowl drain yogurt, chilled, at least 8 hours and up to 1 day.

2. 2

   Discard liquid and transfer yogurt to bowl.

3. 3

   In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes.

4. 4

   Force mixture through cleaned fine sieve into a bowl, pressing on solids.

5. 5

   Chill raspberry pure until cold, at least 1 hour, and up to 1 day.

6. 6

   In a chilled small bowl beat cream until it just holds stiff peaks and gently fold in yogurt.

7. 7

   Fold in raspberry puree to create a marbled effect.

8. 8

   Spoon fool into 4 stemmed glasses.

9. 9

   Chill desserts, covered, 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.