Sugar-Free Raspberry Fool Recipe

Raspberry Fool layered dessert
  • Prep Time
    20 min
  • Cook Time
    0 min
  • Total Time
    20 min
  • Yield
    5 servings Raspberry Fool

Don't count out this Raspberry Fool dessert recipe based on its name alone. This yummy combination of whipped heavy cream and fresh raspberries is easy to make, plus it's sugar-free and low-carb.

If you want to get ultra-fancy, you can run the raspberry purée through a strainer to take out the seeds, but it isn't strictly necessary.


  • About 2 1/2 cups raspberries (can use frozen, thawed)
  • Sugar substitute to taste
  • 1 cup good-quality heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons sugar substitute


  1. Place 2 cups of the raspberries (reserving 1/2 cup raspberries for garnish) in a blender or food processor. Add sweetener to taste; you want it fairly sweet.
  2. In a separate small bowl, whip together 1 cup heavy cream with 1 1/2 teaspoons good-quality vanilla extract and 2 tablespoons sugar substitute. Here is How to Make Whipped Cream.
  3. For a nice presentation, put a tablespoon or so of raspberry purée in the bottom of a wine glass or clear dessert dish.
  1. Mix the rest of the purée with the whipped cream, but don't mix it too well: You want to have wide streaks of red and various shades of pink throughout.
  2. Spoon into dessert dishes and garnish with reserved whole raspberries (or mix some whole berries into the fool).

Makes about 5 servings sugar-free / carb-free Raspberry Fool.

Nutritional Information: Each serving has 5 grams effective carbohydrate plus 4 grams fiber and 200 calories.

What Exactly Is a Fool?

In the culinary sense, a fool is a classic British dessert which dates to the 16th century. The term "fool" is believed to derive from the French word fouler, or "to mash." Fools can be made with different types of fruit, however, berries are a favorite.

Classic fruit fools can be made with almost any cooked, puréed fruit that is strained, chilled and originally folded into a custard base. Today, more likely than not, the purée is folded into whipped cream or mascarpone cheese.

Yogurt, lemon juice and white wine provide a welcome tang to this creamy dessert. 

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