Raspberry Fool

Directions

1. 1
   Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day.
2. 2
   Discard the liquid and set the thickened yogurt aside.
3. 3
   Puree half the raspberries in a food processor until smooth.
4. 4
   Strain into a large bowl, pressing the liquid out with a rubber spatula.
5. 5
   Discard the seeds.
6. 6
   Whisk in the confectioners' sugar.
7. 7
   Stir in the remaining raspberries.
8. 8
   In a chilled small bowl whip the cream until stiff peaks are formed.
9. 9
   Gently fold in the yogurt.
10. 10
    Fold in the raspberry mixture.
11. 11
    Spoon into cocktail glasses and chill, covered, for at least 1 hour.
12. 12
    Serve with ladyfinger cookies.