Puréed and strained raspberries give this luxurious whipped dessert a gorgeous, bright pink color and a lovely tanginess to balance the sweet yogurt-cream base. It is the definition of elegance, served in cocktail glasses or tall parfait glasses with crisp ladyfinger cookies. It that isn’t enough to convince you this is a must-serve dessert, it takes all of a few minutes of active cooking time, giving you more time with your guests.–Ellie Krieger
Raspberry Fool Recipe
- Quick Glance
- 15 M
- 5 H, 15 M
- Serves 4
- 1 1/2 cups vanilla nonfat yogurt
- One 10-ounce package frozen unsweetened raspberries, thawed
- 1/3 cup confectioners’ sugar
- 1/4 cup well-chilled heavy cream
- 4 ladyfinger cookies
- 1. Place the yogurt in a strainer lined with a paper towel 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.
- 2. Process half the raspberries in a food processor until smooth. Transfer the purée to a fine mesh strainer and strain it into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners’ sugar. Stir in the remaining raspberries.
- 3. In a chilled medium-size bowl, whip the cream with an electric mixer until soft peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
- 4. Spoon the fool into cocktail glasses and chill, covered with plastic wrap, for at least 1 hour and up to one day. Serve with ladyfinger cookies.
- Well-chilled cream whips more easily and gives you more volume than room-temperature cream, which means a bigger dollop for the same amount of calories. So keep your cream refrigerated for at least 12 hours before using it and take it out just before whipping. It also helps to chill the bowl and beaters, too. You can whip cream several hours in advance and store it, covered, in the fridge until you are ready to use it.
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