Raspberry Fool Dessert

1. 1

   Place the yogurt in a strainer lined with a paper towels (or a 2 coffee filters) and let it drain over a bowl to thicken in the refrigerator (covered) for at least 4 hours, and up to 1 day; Discard the liquid and set the thickened yogurt aside.

2. 2

   Puree half the raspberries in a food processor until smooth; strain into a large bowl, pressing the liquid out with a rubber spatula; discard the seeds and save all the juices.

3. 3

   Whisk in the confectioners' sugar.

4. 4

   Stir in the remaining raspberries.

5. 5

   In a chilled small bowl whip the cream until stiff peaks are formed; gently fold in the yogurt, then fold in the raspberry mixture.

6. 6

   Chill, covered, for at least 1 hour.

7. 7

   Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.

No additional tips available.