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 cookie.
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 puree 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.
Makes 4 servings
Serving size: 1/2 cup
Calories 240; Total fat 7g (Sat fat 4g, Mono fat 2g, Poly fat 0.4g); Protein 7g; Carb 40g; Fiber 1g; Cholesterol 62mg; Sodium 85mg
Excellent Source of: vitamin C
Good Source of: calcium, phosphorus, riboflavin, vitamin B12
Copyright 2016 Ellie Krieger All rights reserved