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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe requires a little advance planning the yogurt will need to drain for at least 8 hours. Ingredients:
1 1/2 cups vanilla low-fat yogurt |
1/2 pint (1 cup) raspberries |
3 tablespoons sugar |
3 tablespoons well-chilled heavy cream |
Directions:
1. In a fine sieve set over a bowl drain yogurt, chilled, at least 8 hours and up to 1 day. Discard liquid and transfer yogurt to bowl.
2. In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes. Force mixture through cleaned fine sieve into a bowl, pressing on solids. Chill raspberry pur
e until cold, at least 1 hour, and up to 1 day.
3. In a chilled small bowl beat cream until it just holds stiff peaks and gently fold in yogurt. Fold in raspberry purée to create a marbled effect.
4. Spoon fool into 4 stemmed glasses. Chill desserts, covered, 1 hour.
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