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  • About 2 1/2 cups raspberries (can use frozen, thawed)
  • 1 cup heavy cream
  • 1 and 1/2 teaspoons vanilla extract
  • LC White Sugar Sweetener or LC Natural Sweet to taste
  • ***Vegans may substitute their favorite replacements for dairy products


  1. ) Put 2 cups of raspberries in the blender or food processor. Add LC Natural Sweet or LC White Sugar Sweetener to taste; you want it fairly sweet.
  2. ) Whip cream with vanilla and about 2 Tablespoons of LC White Sugar Sweetener or Natural Sweet.
  3. ) For a nice presentation, put a Tablespoon or so of raspberry puree in the bottom of a wine glass or clear dessert dish.
  4. ) Mix the rest of the puree in 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.
  5. ) Spoon into dessert dishes and garnish with the rest of the raspberries (or mix some whole berries into the fool).
  6. Makes about 5 servings.