Cranberry Fool
A traditional fool (an English dessert) is made by stirring a puree of cooked fruit into whipped cream. But since we don't suffer fools gladly, we've created a dessert that makes more sense to our palates, substituting thickened yogurt for the whipped cream. Both the cranberry mixture and the drained yogurt can be prepared a day ahead. Assemble the dessert at serving time or earlier in the day.
  • 2 cups plain low-fat yogurt
  • 1 bag (12 oz) fresh or frozen cranberries (no need to thaw)
  • 1/2 cup firmly packed light brown sugar
  • 1/2 teaspoon ground cardamom
  • 1/4 cup red currant or raspberry jelly
  • 1/4 cup orange juice

1. Place 1-1/2 cups of yogurt in a fine-mesh sieve lined with cheesecloth. Set sieve over a bowl to drain. Refrigerate at least one hour or up to overnight. Discard liquid that has drained.

2. Meanwhile, in a medium saucepan, combine cranberries, brown sugar, and orange zest. Bring to a boil, reduce to a simmer, and cook, stirring frequently, for 15 minutes or until cranberries have all popped and mixture is very thick. Cool to room temperature, then refrigerate.

3. In a large bowl, whisk together cranberry mixture, jelly, and orange juice. In a separate bowl, stir remaining 1/2 cup undrained yogurt into drained yogurt. Swirl yogurt into cranberry mixture. Mix it gently until some light streaks of yogurt remain. The two mixtures should not be completely blended (although this is more of an aesthetic consideration than a culinary one). Serve or chill and serve later.

Nutritional Information
Per serving: 280 calories, 2.1g total fat, 1.2g saturated fat, 1g monounsaturated fat, 0.1g polyunsaturated fat, 4g dietary fiber, 7g protein, 61g carbohydrate, 8mg cholesterol, 108mg sodium.
Good source of: calcium, fiber, potassium, quercetin, riboflavin, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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