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raspberries and cream in glass dish

Raspberry Fool

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!

raspberry fool recipe in glass dish with berries on top

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!

fresh raspberries in bowl with lemon juice and sweetener

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.

whipped cream in glass bowl

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.

mashed raspberries folded into a bowl of whipped cream

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.

raspberry fool in small glass dish

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 recipe in glass dishes with berries on top

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raspberries and cream in glass dish

Raspberry Fool

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.

Yield 10 servings
Prep Time 2 minutes
Additional Time 10 minutes
Total Time 12 minutes

Ingredients

Instructions

  1. Set ½ cup of raspberries aside for serving.
  2. Add remaining raspberries to a mixing bowl and top with the lemon and sweetener. Let set for 10 minutes.
  3. 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.
  4. Mash the berries with a fork.
  5. Gently fold the smashed berries into the cream, leaving some streaks of berries in the cream.
  6. Spoon the cream into serving dishes and top with the reserved raspberries.

Notes

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

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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8 thoughts on “Raspberry Fool”

  1. Heidi Garcia

    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.

    1. Karly Campbell

      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!

    1. Karly Campbell

      I think that you could, so long as you’re not adding a lot of extra liquid to the mix.

  2. Maggie A Martin

    being a blackberry fool, i used them and wish i had doubled the recipe,ummmmmmmmmmm
    thanks karly

  3. 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.

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