Kiwi Cranberry Fool
- ¾ cup low fat sour cream
- 3 tablespoons confectioner’s sugar
- 1/3 cup dried cranberries
- 1/3 cup orange juice
- ½ teaspoon orange zest
- 2 tablespoons confectioner’s sugar
- 1½ California kiwifruit, peeled and mashed with a fork
- 1 tablespoon confectioner’s sugar
- 2 fresh mint sprigs
- 2 clear 8-ounce wine glasses
In a small bowl, blend the sour cream with the 3 tablespoons of confectioner’s sugar. Reserve.
Place the cranberries in a small saucepan with the orange juice and 2 tablespoons of confectioner’s sugar. Gently cook over medium-low heat for about 5 minutes or until the cranberries swell and the liquid thickens and reduces. Stir in the orange zest. Reserve, allowing to cool completely. Mix the kiwi purėe with the tablespoon of confectioner’s sugar. Reserve.
Divide the sour cream mixture equally into three small bowls. Remove 2 tablespoons of each of the cranberry sauce and kiwi purėe and reserve. Place the remaining cranberry sauce in one bowl of sour cream and blend. Place the remaining kiwi purėe in another bowl of sour cream and blend well.
Divide the cranberry-sour cream mixture between the two wine glasses. Cover each with 2 tablespoons of the reserved kiwi purėe.
Place half the sour cream-confectioner’s sugar mixture on top of the layer of kiwi purėe in each glass. Cover these layers with 2 tablespoons of the cranberry sauce and then the kiwi-sour cream mixture. Refrigerate until ready to serve. Garnish with a mint sprig.
Makes 2 servings.