This raspberry fool, made with fresh raspberries, yogurt, whipped cream, confectioners’ sugar, and ladyfinger cookies, lives up to its name in that it’s deceptively simple to make yet impressive and elegant enough for entertaining.
This raspberry fool is a simple and relatively healthful dessert yet tastes indulgent with its slight sweetness and perfectly balanced tanginess.–Renee Schettler Rossi
Raspberry Fool
Ingredients
Email Grocery ListDirections
Place the yogurt in a strainer lined with a paper towel placed over a bowl 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 strainer placed over a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds.
Whisk the confectioners’ sugar into the strained raspberries. Stir in the remaining raspberries.
In a chilled medium bowl, whip the cream with an electric mixer until soft peaks form. Gently fold in the yogurt and then fold in the raspberry mixture.
Spoon the fool into cocktail glasses, cover with plastic wrap, and refrigerate for at least 1 hour and up to 1 day. Serve with ladyfinger cookies. Originally published September 25, 2008.
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Raspberry Fool Recipe © 2008 Ellie Krieger. Photo © 2008 Christopher Hirsheimer. All rights reserved. All materials used with permission.
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Jenna Helwig
As promised in the recipe, this was a simple and delicious dessert to prepare in advance. The end result was a beautiful pink, raspberry-studded custard-type dessert.
Thanks to the yogurt, the fool’s sweetness was tempered by a sour tang, and everyone at the table scraped their bowl clean. As an added bonus, this dish is also relatively healthy!
While it did take a few bowls and pieces of equipment (including electric beaters and a food processor), and required a few hours of yogurt-straining and chilling, the actual prep time was about 15 minutes.