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!
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. 😉
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.
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:
This raspberry fool is one of my favorite desserts to make in the summer. It only takes about 10 minutes and it's so light and refreshing.
- 12 ounces fresh raspberries
- 1 tablespoon lemon juice
- 1 tablespoon sweetener
- 2 cups heavy whipping cream
- 2 tablespoons powdered sweetener
- 1 teaspoon vanilla
- 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.
I have not tested this raspberry with frozen berries, but I think it would work fine if they were thawed first.
Store covered in the refrigerator for 3-4 days.
I use and recommend Lakanto sweeteners. Use code THATLOWCARBLIFE for 20% off your order.
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Nutrition Information:Yield: 10 Serving Size: 1/2 cup
Amount Per Serving: Calories: 183Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 54mgSodium: 14mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 2g
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