A fool is similar to a mousse, and it is usually prepared with strained yogurt, fruit, sugar and whipped cream. This recipe replaces the yogurt with dairy-free soy yogurt and whips up egg whites to stand in for the whipped cream. Feel free to experiment with other berries of your choice!
Serves 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 1 ½ cups plain, unsweetened soy yogurt
- 1 ¾ cups raspberries, fresh or frozen (thawed, if frozen)
- ½ cup sugar, divided
- 3 egg whites
- pinch of cream of tartar
Preparation:
1. Place the soy yogurt in a coffee mug or other small-mouthed container. Secure 2 layers of cheesecloth over the top of the container, either by placing a rubber band or kitchen twine around the mouth of the mug, and invert the container onto a fine-sieve or colander set over a bowl. Allow the yogurt to drain in the refrigerator for 1 hour.
2. Meanwhile, in a small saucepan over medium heat, combine 1 cup of the raspberries and ¼ cup of the sugar in a small saucepan over medium heat, stirring well to dissolve the sugar. Cook until syrupy, about 4 minutes, stirring occassionally. Remove the saucepan from heat and set aside to cool completely.
3. In a medium-sized mixing bowl using an electric hand mixer at a medium speed setting, beat the egg whites with the cream of tartar until they begin to form stiff peaks, about 3-4 minutes. Add the remaining ¼ cup sugar and beat at a high speed until the eggs hold stiff, glossy peaks.
4. In a blender, combine the drained soy yogurt, the cooled raspberry syrup and the remaining raspberries until smooth. Fold 1/3 of the mixture at a time into the egg whites using a large, flat spatula until the mixture is well incorporated. Separate into individual glasses and chill, covered, for at least 1 hour before serving. Garnish with extra raspberries if desired.
