This vegan raspberry fool parfait is quick and easy to make without gelatin or agar and is one of the easiest dessert recipes that is healthy and delicious! The yogurt cream can be made with other berries too – It’s the perfect dessert for Valentine’s Day, Mother’s day and any other day!
Quick Raspberry Cream Parfait
I love easy and quick dessert recipes – And this raspberry fool is definitely one of my favorites, along with my blackberry mousse and chocolate mousse! This creamy raspberry dessert is not only super quick to prepare, but also totally delicious and healthy to boot. Made with fresh berries, protein-rich soy quark (thick dairy-free yogurt), fluffy vegan whipped cream and little sugar, it is even lowcarb and diet-friendly.
As you may have already noticed, I love to prepare just the filling of my no-bake tarts and cheesecakes and then serve them as a dessert in a jar. However, since mousse fillings usually require gelling agents like agar powder to become sliceable, this dessert in a jar does not. The raspberry cream is wonderfully light and fluffy and resembles a fluffy berry mousse, even though it is made without gelatin!
Light & Healthy Berry Fool Dessert
While classic recipes for fruity and creamy parfaits and mousses are traditionally made with ingredients like whipped cream, sour cream, creme fraiche, cream cheese, ricotta or mascarpone, and gelatin, I made this vegan raspberry fool with soy quark and dairy-free cream.
The dessert cream recipe is very versatile and perfect any time of the year! You can use any frozen or fresh berries and seasonal fruits, as well as your favorite flavors and spices like vanilla, chai or cinnamon. Feel free to get creative with the toppings too – from yogurt, red fruit jelly and whipped cream to shredded coconut, chopped nuts, cookies, chocolate, granola, sugar sprinkles and fresh mint – there are plenty of ideas here on how to decorate your raspberry parfait nicely!
Ingredients for the Raspberry Dessert
- Raspberries: or other frozen or fresh fruit.
- Lemon juice: optional for a refreshing taste.
- Vegan quark: I recommend using soy Skyr or Greek yogurt. However, another thick, creamy dairy-free yogurt or quark or sykr alternative is fine too.
- Sugar: or other sweetener of choice.
- Vanilla extract: or ground bourbon vanilla or the pith of a vanilla bean.
- Vegan whipping cream: or other whippable heavy cream.
- San-apart: optional for more stability of the cream.
How to make Raspberry Cream Parfaits
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: puree berries and strain through a sieve
Thaw frozen raspberries in a saucepan and mash with a fork. If you prefer a smooth raspberry cream, you can put the berries in a fine-meshed strainer with a bowl placed underneath and strain out the seeds.
Step 2: whip up the raspberries and cream mixture
In a mixing bowl, mix the soy quark, raspberry puree, sugar, vanilla extract and lemon juice until creamy. In another mixing bowl, whip the dairy-free cream with San-apart. Then fold the whipped cream into the raspberry quark.
Step 3: serve dessert cream in jars
Now you can divide your raspberry cream among dessert glasses. Serve immediately or refrigerate until ready to eat. Garnish with fresh raspberries, desiccated coconut, mint and sugar sprinkles as desired. Enjoy!
Recipe Tips & Variations
- Frozen Raspberries: If you use frozen raspberries, you should first heat them in a saucepan and let them simmer a bit so that the thawing liquid evaporates. Otherwise, the raspberry cream may become too watery.
- Cheesecake in a Jar: If you want to make a raspberry cheesecake in a jar, you can crumble a few cookies or crush granola and use it as a “cookie base”.
- Raspberry Mousse: If you want to make an airy mousse, you can thicken the raspberry cream with agar powder as instructed in my blackberry mousse recipe.
Which vegan whipping cream is best?
As an alternative to dairy-free whipping cream, you can use pure coconut cream (the solid part of a can of coconut milk). Note, however, that not all coconut cream brands are suitable as a vegan substitute for regular whipped cream. Some products can not be whipped so well or become liquid again quickly afterwards. Therefore, I recommend using the vegan whipping cream, which I have linked below in the recipe card. Otherwise make sure to use a cream alternative, where it is explicitly stated that it is suitable for whipping.
This simple Raspberry Cream Parfait is:
- Dairy-free (lactose-free)
- Eggless
- Requires no gelatin and no agar
- Quick and easy to make
- Creamy
- Airy and light
- Low in calories
- Healthy
- Very delicious!
- Can be made with other fruits too
- The perfect dessert for any occasion!
More easy vegan dessert recipes that you can serve in jars
- Chocolate Mousse
- Blueberry Chia Pudding
- Blackberry Mousse
- Lemon Curd Dessert
- Mango Mousse
- Semolina Pudding with Raspberries
- Caramel Cheesecake Mousse
- Coconut Rice Pudding
- Cherry Tiramisu
If you try this quick raspberry fool dessert, feel free to leave me a comment and a star rating! And if you take a photo of your vegan dessert cream and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy! 😊
Raspberry Parfait Dessert in Jars | Vegan Berry Fool
Author:Ingredients
- 1 cup (150 g) raspberries fresh or frozen, *see notes
- ¾ cup (200 g) vegan quark e.g. Skyr or Greek style or sub silken tofu
- 2 tbsp sugar or other sweetener to taste
- 1 tsp vanilla extract
- 1 tbsp lemon juice optional
- ½ cup (120 ml) dairy-free whipping cream or coconut cream
- 2 tsp San-apart or cornstarch (optional)
For garnish (optional)
- fresh raspberries
- desiccated coconut
- mint
- sprinkles
Instructions
*Note: Check out the recipe video + step-by-step pictures above!
- Mash the raspberries or optionally strain them through a sieve to remove the seeds.
- In a bowl, mix together vegan quark, raspberry puree, sugar, vanilla extract and lemon juice.
- In another mixing bowl, beat the dairy-free cream with San-apart until stiff peak form, then fold it into the raspberry quark.
- Divide the raspberry cream among 3 dessert jars of 1 cup (240 ml) each and serve immediately or refrigerate until ready to eat.
- Garnish with fresh raspberries, desiccated coconut flakes, mint and sprinkles as desired. Enjoy!
Notes
- Frozen Raspberries: Heat frozen raspberries in a saucepan first and simmer a bit so that the thawing liquid evaporates and the dessert doesn't get too watery.
- Cheesecake in a jar: Feel free to crumble a few cookies or crush granola and use it as a base.
- Raspberry Mousse: If you want to make an airy mousse, you can thicken the raspberry cream with agar powder as instructed in my blackberry mousse recipe.
- More helpful tips and information about the recipe are mentioned the blog post above!
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