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Raspberry Fool
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| 1 pkg. (10 oz.) | frozen unsweetened raspberries, thawed |
| 1/3 c. | sugar |
| 1/4 c. | heavy cream, well chilled |
| 1 c. | vanilla nonfat Greek yogurt |
4 ladyfinger cookies
Directions:
- process half the raspberries in a food processor until smooth
- transfer puree to a fine mesh strainer and strain into large bowl, pressing liquid out with a rubber spatula
- discard seeds
- whisk in sugar and stir in the reminaing raspberries
- in a chilled medium bowl whip cream until soft peaks form
- gently fold in yogurs then fold in raspberry mixture
- spoon into glasses and cover with wrap and chill for at least an hour
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