Raspberry Fool

Directions

1. 1
   In a fine sieve set over a bowl drain yogurt, chilled, at least 8 hours and up to 1 day.
2. 2
   Discard liquid and transfer yogurt to bowl.
3. 3
   In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes.
4. 4
   Force mixture through cleaned fine sieve into a bowl, pressing on solids.
5. 5
   Chill raspberry pure until cold, at least 1 hour, and up to 1 day.
6. 6
   In a chilled small bowl beat cream until it just holds stiff peaks and gently fold in yogurt.
7. 7
   Fold in raspberry puree to create a marbled effect.
8. 8
   Spoon fool into 4 stemmed glasses.
9. 9
   Chill desserts, covered, 1 hour.