Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
Friday, February 14, 2020
This Raspberry is Nobody's Fool!
Or at least it won't be a fool for your health! Ellie Krieger, who always tries to keep things healthy, stopped by Tonia's Kitchen with a delicious, healthy raspberry fool dessert that's just about perfect for Valentine's Day. Ellie told Tonia that what makes this healthier than your average fool is the fact she combines whipped cream with thickened yogurt to create the same texture/taste with fewer calories and less fat. Ellie says "whipping" it up leads to a beautifully pink color that's right in line with this festive day of love!
1 1/2 cups vanilla nonfat yogurt
1 (10-ounce) package frozen raspberries, thawed
1/3 cup confectioners' sugar
1/4 cup well-chilled heavy cream
4 ladyfinger cookies
Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside.
Puree half the raspberries in a food processor until smooth. Strain 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 small bowl whip the cream until stiff peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.