The (Raspberry) Fools Rush In!

Shakespeare probably never envisioned a fool like this when he wrote his plays, but this fool is one you'll want to invite to your dessert table again and again. Ellie Krieger with Food Network stopped by Tonia's Kitchen to talk about her Raspberry Fool.  It can be made in a very healthy way.  Ellie told Tonia to add vanilla yogurt to the real whipped cream, to cut calories but keep the rich and creamy texture.  You won't
have to "fool" anyone about this dessert's fantastic flavor!  Happy Valentine's Day!


                                                                                   Raspberry Fool Recipe
Serves 4
1 ½ cups vanilla nonfat yogurt
One 10 oz. package frozen unsweetened raspberries, thawed
1/3 cup confectioners’ sugar
¼ cup well chilled heavy cream
4 ladyfinger cookies


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.