Ingredients:
1 pkg. (10 oz.) frozen unsweetened raspberries, thawed
1/3 c. confectioners' sugar
1/4 c. heavy cream, well-chilled
1 c. vanilla nonfat Greek yogurt
4 ladyfinger cookies
Directions:
Process half the raspberries in a food processor until smooth. Transfer puree to a fine mesh strainer and strain into a large bowl, pressing liquid out with a rubber spatula. Discard seeds. Whisk in confectioners' sugar. Stir in remaining raspberries.
In a chilled medium bowl, whip cream with an electric mixer until soft peaks form. Gently fold in yogurt, then fold in raspberry mixture.
Spoon into cocktail glasses and cover with plastic wrap. Chill for at least 1 hour and up to 1 day. Serve with ladyfingers.
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