Blackberry Fool

MMMMM---------------------------SAUCE-------------------------------- 1 1/4 lb Ripe blackberries Rinsed and patted dry Water; ? 1/2 c Sugar or to taste 6 SERVINGS LACTO This traditional English dessert dates back to the 16th century and showcases the incomparable flavor of blackberries. Sweetened whipped cream was the standard component, but this version offers another alternative--an amazing faux creme fraiche made with cottage cheese thats the brainchild of pastry expert and cookbook author Maida Heatter. Cream: In food processor, combine all ingredients. Process, stopping to scrape down sides of bowl as necessary, until cheese is thick and creamy, about 1 to 2 minutes. Transfer to bowl, cover and refrigerate until completely chilled. Select 6 perfect berries and reserve for garnish. Place remaining berries in medium saucepan with water. Cover and bring to boil over medium heat, stirring so berries dont stick to bottom and burn. Uncover berries and stir. Cook over medium heat until berries have released their juices and fruit is softened, about 10 minutes. Remove from heat. Transfer berries to food processor and process until smooth. Strain berries through a sieve set over a medium bowl. Using wooden spoon or spatula, press puree through sieve; discard seeds. Add sugar, cover and refrigerate overnight or up to 1 day. To serve, in tall goblet or parfait glass, layer 2 tablespoons blackberry puree alternately with 1/4 cup cream, starting with puree and ending with cream. Garnish with one perfect blackberry and a sprig of fresh mint. Let each person stir to taste as they eat. PER SERVING: 147 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 34G CARB.; 2MG CHOL.; 77MG SOD.; 5G FIBER. By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 61