Yogurt replaces most of the whipped cream of a traditional fool, and rosewater imparts a delicate hint of fragrance. Serve with thin, crisp wafer cookies.
Line a colander with cheesecloth and set it over a bowl. Spoon in yogurt and let drain in the refrigerator until it measures 1 1/2 cups, about 1 hour.
Meanwhile, combine gooseberries, sugar and water in a heavy saucepan. Simmer over medium heat until the berries are very soft, about 5 to 10 minutes. Puree in a food processor, then press the puree though a coarse-meshed sieve set over a mixing bowl, pressing hard to force everything but the seeds through the sieve. Stir in rose water. Chill until cold, about 30 minutes.
Once the yogurt has drained, transfer it to a medium bowl. Partially fold the pureed gooseberries into the drained yogurt, leaving some swirls of puree and yogurt. Whip the cream and swirl it into the fool. Spoon into individual dessert dishes or goblets.
1 fat-free milk, 1 1/2 other carbohydrate, 1 fat