Raspberry Fool Dessert

• 1 1/2 cups nonfat vanilla yogurt or 1 1/2 cups low-fat vanilla yogurt
• 1 (10 -12 ounce) package frozen raspberries, thawed
• 1/3 cup confectioners' sugar
• 1/4 cup heavy cream, well-chilled, whipped
• 4 french-style ladyfinger cookies

1. Place the yogurt in a strainer lined with a paper towels (or a 2 coffee filters) and let it drain over a bowl to thicken in the refrigerator (covered) for at least 4 hours, and up to 1 day; Discard the liquid and set the thickened yogurt aside.
2. Puree half the raspberries in a food processor until smooth; strain into a large bowl, pressing the liquid out with a rubber spatula; discard the seeds and save all the juices.
3. Whisk in the confectioners' sugar.
4. Stir in the remaining raspberries.
5. In a chilled small bowl whip the cream until stiff peaks are formed; gently fold in the yogurt, then fold in the raspberry mixture.
6. Chill, covered, for at least 1 hour.
7. Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.

nonfat vanilla yogurt, frozen raspberries, sugar, heavy cream, ladyfinger

Taken from www.food.com/recipe/raspberry-fool-dessert-220826 (may not work)