“The greatest lesson in life is to know that even fools are right sometimes.” – Sir Winston Churchill
I feel like I’ve been so busy lately studying, preparing for senior thesis, catching up on my online class, and counting the days till graduation…and today, I completely forgot to plan something for April Fool’s Day! .
It completely slipped my mind! However I welcomed the break from studying and quickly flipped through my cookbooks and decided on a dessert that is merely foolish in name…
Raspberry fool is a traditional British recipe that has endless variations. Some recipes call for raspberry liquor, double cream, whisky and so on but for the sake of simplicity I decided to go with a healthier, delicious version of this classic chilled dessert.
Print
I feel like I’ve been so busy lately studying, preparing for senior thesis, catching up on my online class, and counting the days till graduation…and today, I completely forgot to plan something for April Fool’s Day! .
It completely slipped my mind! However I welcomed the break from studying and quickly flipped through my cookbooks and decided on a dessert that is merely foolish in name…
Raspberry fool is a traditional British recipe that has endless variations. Some recipes call for raspberry liquor, double cream, whisky and so on but for the sake of simplicity I decided to go with a healthier, delicious version of this classic chilled dessert.
Raspberry Fool
Adapted from, The Food You Crave by Ellie Krieger
- Yield : 4 servings
Ingredients
- Nonfat Vanilla Yogurt - 1 & 1/2 cups
- Frozen Raspberries - 10oz bag, thawed
- Confectioners' Sugar - 1/3 cup
- Heavy Cream - 1/4 cup, well-chilled
- Ladyfinger Cookies - 4
Instructions
- Place the yogurt in a strainer lined with a paper towel and let it drain and thicken in the refrigerator for at least four hours and up to one day.
- Discard the liquid from the yogurt and set aside the thickened yogurt.
- Process half the raspberries in a food processor or blender 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 raspberry seeds and 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, then fold in the raspberry mixture.
- Spoon the fool into glasses and chill, covered with plastic wrap for at least 1 hour and up to one day.
- Serve each with one ladyfinger cookie.
Nutrition Facts (from The Food You Crave): Serves 4 (serving size - 1/2 cup) - CALORIES 240, FAT 7g (MONO. 2g, POLY. 0.4g, SAT. 4g,), PROTEIN 7g, CARBOHYDRATES 40g, FIBER 1g, CHOL. 62mg, SODIUM 85mg.
2 Comments
Ohhh… this will be perfect for summer!
It was good Mo even tried it & liked it and he usually only eats Chips Ahoy for dessert!
Hey! comments are closed.