Raspberry / gooseberry fool recipe

when I was young, we often used to have a fruit fool for pudding in the summer. Made with gooseberries or raspberries, it was quite light, almost mousse-y, and cut like a soft jelly.

Mum called it a “fool”, but all the recipes I can find in my recipe books, or on-line, use cream, or sometimes Greek yoghurt. Now, I don’t like cream, and there’s no way Mum would have been that decadent! Yoghurt was only just being introduced then (early 1970s), was called Ski, and came in strange-shaped pots....

I have a vague recollection of there being Jelly and possibly condensed/evaporated milk in it, but I’m not sure.

Can anyone help?