This is a very old fashioned English dessert dating back to the 16th century. There are many variations on the theme such as possets, flummery's and syllabubs, most recipes call for egg whites, milk or a large amount of heavy cream.  In these days leading up to bathing suit season, I thought I should perhaps create a somewhat lower fat, slightly more up to date version.  I substituted non fat vanilla Greek yogurt instead of the more full fatted heavy cream 16th century number.  I must say I rather prefer it to the original.

 

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.