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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

- 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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