You are here: Home » Recipes » Raspberry Fool Raspberry Fool Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 10 mins Cook 0 mins When it comes to dessert, observe this golden rule: Stint on fat, never on flavor. Mark Boughton PrintEmail Draining the yogurt makes it thicker and creamier. Ingredients 1 1/2 cups all-natural vanilla nonfat yogurt1 package (10-ounce) frozen unsweetened raspberries, thawed1/3 cup powered sugar1/4 cup heavy cream, chilled Instructions Place yogurt in a strainer lined with a paper towel and drain in the refrigerator at least 4 hours and up to 1 day. Discard liquid. Process half the raspberries in a food processor until smooth. Transfer puree to a fine mesh strainer and strain into a large bowl, pressing the liquid out with a rubber spatula. Discard seeds. Whisk in powdered sugar. Stir in remaining raspberries. Whip cream in a chilled bowl with a mixer until soft peaks form. Gently fold in yogurt. Fold in raspberry mixture. Spoon into glasses and chill, covered with plastic wrap, at least 1 hour and up to 1 day. Recipe adapted with permission from The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger (The Taunton Press, 2008).