Raspberry Fool Dessert - cooking recipe

Ingredients

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

Preparation

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.
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.
Whisk in the confectioners' sugar.
Stir in the remaining raspberries.
In a chilled small bowl whip the cream until stiff peaks are formed; gently fold in the yogurt, then fold in the raspberry mixture.
Chill, covered, for at least 1 hour.
Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.