RASPBERRY FOOL is the simplest summer dessert you could make, made in 10 minutes with just 6 ingredients. It’s a summer favorite that everyone will love!
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Ever heard of a raspberry fool?
It’s just raspberries and cream, but oh man, it is so good.
Whipped cream with mashed berries folded throughout – if you don’t have your spoon ready to dig in already then you must not have been paying attention. 😉
How to:
Add raspberries to a small bowl with some sweetener and a little lemon juice.
I use and recommend Lakanto monkfruit sweetener. It tastes like sugar, bakes like sugar, and it has no impact on blood glucose making it 0 net carbs. Use code THATLOWCARBLIFE for 20% off your order at Lakanto!
Let the berries sit for a few minutes while you whip the cream.
Add whipping cream, powdered sweetener, and vanilla extract to a bowl and beat with an electric mixer until stiff.
Use a fork to mash the raspberries. The sweetener and lemon juice will have helped to break down the berries and they should mash very easily.
Spoon the berry mixture into the whipped cream and use a rubber spatula to fold the berries into the mixture.
We like to leave streaks of the raspberry puree throughout the cream – it’s so pretty and inviting
You may have already noticed that I just LOVE raspberries. I eat them as a snack pretty often.
Sometimes I stick a sugar free chocolate chip in the berry hole and eat them together. Other times I make my keto raspberry cheesecake for dessert.
Storage:
This raspberry fool recipe should be kept covered in the refrigerator. It will last for 3-4 days before starting to get a bit watery.
More berry recipes:
Raspberry Fool
Ingredients
- 12 ounces fresh raspberries
- 1 tablespoon lemon juice
- 1 tablespoon sweetener
- 2 cups heavy whipping cream
- 2 tablespoons powdered sweetener
- 1 teaspoon vanilla
Instructions
- Set ½ cup of raspberries aside for serving.
- Add remaining raspberries to a mixing bowl and top with the lemon and sweetener. Let set for 10 minutes.
- Meanwhile, add the cream to a large mixing bowl and beat with an electric mixer until soft peaks form. Beat in the powdered sweetener and vanilla until the cream is as thick as you’d like.
- Mash the berries with a fork.
- Gently fold the smashed berries into the cream, leaving some streaks of berries in the cream.
- Spoon the cream into serving dishes and top with the reserved raspberries.
Heidi Garcia says
Can’t wait to try this. I have been so overwhelmed with FB Keto/Low Carb recipes…seems so complicated lol!! I found your website and have printed over 40 recipes!! Thanks for posting such great recipes.
I do have a question, do you freeze your mixing bowl and attachment before you beat the heavy cream? I used to make a whip cream frosting and could only get my peaks to form and cream to thicken with an ice cold bowl.
Karly Campbell says
Hi Heidi! I don’t freeze my bowl, but it won’t hurt anything if you do. It’ll just make it go a bit quicker. 🙂
And I’m so glad you’re enjoying the recipes! Thank you!
Rachael says
Could I use a liquid sweetener in place of the powdered sugar/monkfruit sweetener?
Karly Campbell says
I think that you could, so long as you’re not adding a lot of extra liquid to the mix.
Maggie A Martin says
being a blackberry fool, i used them and wish i had doubled the recipe,ummmmmmmmmmm
thanks karly
Connie D. says
While this is delicious, I don’t think it should be a stand alone dessert, but more of a really good topping for something else. I’m going to whip up your chocolate mousse now for just that reason. Bet it would be good on fresh fruit too or just about anything that calls for whipped cream topping.
Sharon Ekern says
Have you ever tried with different berries?
Karly Campbell says
Not yet, but I plan to. I think any would work!