Raspberry Fool

Mark Boughton
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 0 mins

Draining the yogurt makes it thicker and creamier.


1 1/2cups all-natural vanilla nonfat yogurt
1package (10-ounce) frozen unsweetened raspberries, thawed
1/3cup powered sugar
1/4cup heavy cream, chilled


  1. 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.
  2. 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.
  3. Whip cream in a chilled bowl with a mixer until soft peaks form. Gently fold in yogurt. Fold in raspberry mixture.
  4. 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).

Nutritional Info *per serving

  • Calories 130
  • Fat 3.5g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 15mg
  • Sodium 50mg
  • Potassium 10mg
  • Carbohydrate 21g
  • Fiber 1g
  • Sugars 19g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 15%
  • Calcium 10%
  • Iron 2%