Raspberry Fool

• 1 1/2 cups vanilla low-fat yogurt
• 1/2 pint (1 cup) raspberries
• 3 tablespoons sugar
• 3 tablespoons well-chilled heavy cream

1. In a fine sieve set over a bowl drain yogurt, chilled, at least 8 hours and up to 1 day.
2. Discard liquid and transfer yogurt to bowl.
3. In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes.
4. Force mixture through cleaned fine sieve into a bowl, pressing on solids.
5. Chill raspberry pure until cold, at least 1 hour, and up to 1 day.
6. In a chilled small bowl beat cream until it just holds stiff peaks and gently fold in yogurt.
7. Fold in raspberry puree to create a marbled effect.
8. Spoon fool into 4 stemmed glasses.
9. Chill desserts, covered, 1 hour.

vanilla low, raspberries, sugar, well

Taken from www.epicurious.com/recipes/food/views/raspberry-fool-102078 (may not work)