Raspberry Fool

Directions

1. 1
   In a food processor or blender, puruee 1 1/2 cups of the raspberries.
2. 2
   In top of double boiler, combine gelatin with orange juice and heat, stirring, until dissolved; pour over raspberries.
3. 3
   Stir in orange rind, 2 tablespoons sugar and yogurt.
4. 4
   Beat egg white until stiff, gradually add 2 tablespoons sugar and beat until shiny.
5. 5
   Fold beaten egg white into raspberry mixture.
6. 6
   Pour into 3-cup ring mold that has been rinsed with cold water.
7. 7
   Chill for about 2 hours, or until firm.
8. 8
   Turn out onto a serving plate and fill center of ring with remaining raspberries, sprinkling a few around the outside.
9. 9
   Garnish with a few fresh mint leaves, if desired,.