My grandmother used to make "fools" ALL the time, usually with gooseberries which grew in her garden (she was a brilliant gardener). I've used her blueprint for the recipe but changed the fruit to raspberries because where on earth do you find gooseberries around here? I've also slipped in a tablespoon of Creme de Cassis, which I'm sure Grandma would have fully approved of if she had only thought of it.
This is a lovely summer time dessert but if you omit the Cassis it's a super wake up breakfast treat.
Here's what you'll need for your raspberry fool.
12 oz of raspberries
juice and zest of 1/2 a lemon
1 tablespoon of water
1 tablespoon confectioner's sugar
8 oz of non fat Greek vanilla yogurt
1 tablespoon creme de cassis
mint sprig and a few raspberries for decoration
In a pan place the raspberries, lemon juice and zest, water and sugar.
Gently simmer until sugar is dissolved and berries are very soft - about 5-8 minutes.
Remove from heat and puree in a blender.
Sieve the blended raspberry mixture into a bowl so you don't have any seeds. The mixture should look something like this.
Chill in the fridge for at least 30 minutes.
Place the vanilla yogurt into a large bowl. Gently fold the raspberry mixture into the yogurt. Turn into serving glasses and chill.
Decorate with a sprig of mint and a few raspberries.