Blackberry-rhubarb Fool

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 cups chopped rhubarb
• 1 1/2 cups blackberries, divided
• 1/3 cup sugar
• 1 tablespoon orange juice
• 1/8 teaspoon ground cinnamon
• 12 ounces low-fat vanilla yogurt
• 1/3 cup whipping cream
• 1 tablespoon crushed vanilla wafer

Recipe

• 1 combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. bring to a simmer over medium-high heat, stirring constantly. reduce heat to medium low, cover, and cook 5 minutes, stirring often. remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky puree. stirring often. cool completely.
• 2 meanwhile, line sieve or colander with cheesecloth or coffee filters and set over bowl. spread yogurt in sieve, and let drain in refrigerator 1 to 1/2 hours, or overnight.
• 3 chill mixing bowl and beaters in freezer 1 hour or overnight. this will make it easier to whip cream.
• 4 put remaining 1/2 cup blackberries in refrigerator.
• 5 fold yogurt into rhubarb mixture with spatula.
• 6 whip cream in chilled bowl with electric. mixer until soft peaks form. fold into rhubarb-yogurt mixture, leaving distinct swirls.
• 7 spoon into dessert dishes and garnish with wafer crumbs and remaining blackberries.