Raspberry Fool

Posted on June 3rd, 2015, in Desserts, Recipes, Sweet Chefs.

Raspberry Fool | SweetLeaf®

We’re bringing you a way to make a fool here, and not in the traditional sense. This is way better—a fool is also a delicious English dessert. With just five ingredients you can make a fabulous sweet treat guilt-free with less sugar. This light, no-bake dessert made with crushed fruit and sweet cream or custard is today’s must have.

Ingredients:

Directions:

Place 12 ounces of raspberries in a bowl with the lemon juice and SweetLeaf® Liquid Stevia Berry Sweet Drops. Mix well until thoroughly coated. Set aside 6 ounces of raspberries for the topping. Let the berries and lemon juice sit for about 10 minutes.

Pour the heavy whipping cream in a stand mixer with the SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops. Mix on high until stiff peaks form.Set aside about 2 cups of whipped cream for topping. Gently fold in the berries with the remaining whipped cream.

To assemble, place a small amount of plain whipped cream into the bottom of 6 serving glasses. Spoon the raspberry fool evenly into each glass. Top with more plain whipped cream and decorate with reserved berries. Enjoy immediately or refrigerate until ready to serve.

Serves: 6

Nutrition Facts:

  • Calories per serving: 163
  • Fat: 15g
  • Saturated Fat: 9.2g
  • Fiber: 3g
  • Sodium: 16mg
  • Cholesterol: 54mg
  • Protein: 1.4g
  • Sugar: 2.3g
  • Carbs: 7.3g

Recipe and photo courtesy Sugar-Free Mom.



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  • Joan Ducksworth

    That Sugar-Free Raspberry Fool really looks good, I’m gonna try it….

    • SweetLeaf Stevia

      Let us know how you like it! We just want to let you know that this recipe has 2.3 grams of sugar per serving, which comes from the raspberries, so we would classify it as a no-sugar-added recipe, rather than sugar-free.

  • Mary Jaglowitz

    I will try this in Raspberry season as the berries are tasteless this time of year.

    • SweetLeaf Stevia

      That’s a great idea! Fruit usually tastes best when it is in season.