BLACKBERRY FOOL Maida's Cream: 4-oz. carton 2% low-fat cottage cheese (1 1/2 cups) 2 TBSP. sugar or to taste 1/2 tsp. vanilla extract 1 1/4 lbs. ripe blackberries, rinsed and patted dry Scant 1/4 cup water 1/2 cup sugar or to taste In food processor, combine first three 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 don't 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. NOTE: I've previously made this by folding in 1/4 to 1/2 cup of the berries to the cream AFTER they've gone through the sieve and it was also great! Source: unknown Andrea