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Recipe

Raspberry Fool

Christopher Hirsheimer

Servings: 4

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 with crisp ladyfinger cookies.

Ingredients

  •  1-1/2 cups vanilla nonfat yogurt
  • One 10-oz. package frozen unsweetened raspberries, thawed
  • 1/3 cup confectioners’ sugar
  • 1/4 cup well-chilled heavy cream
  • 4 ladyfinger cookies

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 63
      Fat (g): 7
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 0.4
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 62
      Sodium (mg): 85
      Carbohydrates (g): 40
      Fiber (g): 1
      Protein (g): 7

Preparation

  • 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.
  • 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.
  • In a chilled medium bowl, whip the cream with an electric mixer until soft peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
  • 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.

Reviews

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Reviews

  • irrizad | 02/14/2013

    This is wonderful, scrumptious, very very very good. Creamy, not too sweet, and so very easy!! I used Greek yogurt- already strained!- and increased the whipped cream just a tad. Perfect for my Valentine's day dessert! Make this, you'll love it!

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