This recipe requires a little advance planning — the yogurt will need to drain for at least 8 hours.

　　

Ingredients

1 1/2 cups vanilla low-fat yogurt

　　1/2 pint (1 cup) raspberries

　　3 tablespoons sugar

　　3 tablespoons well-chilled heavy cream

　　

Step 1

In a fine sieve set over a bowl drain yogurt, chilled, at least 8 hours and up to 1 day. Discard liquid and transfer yogurt to bowl.

　　

Step 2

In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes. Force mixture through cleaned fine sieve into a bowl, pressing on solids. Chill raspberry pur
e until cold, at least 1 hour, and up to 1 day.

　　

Step 3

In a chilled small bowl beat cream until it just holds stiff peaks and gently fold in yogurt. Fold in raspberry purée to create a marbled effect.

　　

Step 4

Spoon fool into 4 stemmed glasses. Chill desserts, covered, 1 hour.