Low Carb Chilled Raspberry Soup

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Recipe for Low Carb Chilled Raspberry Soup. After you’ve served a fashionable meal, top it off with this chilled raspberry soup for dessert. It's so simple, yet so divine.


  • 2 packages (10 ounces each) frozen red raspberries, thawed
  • 2 cups dry red wine (Burgundy works well)
  • 2 1/2 cups water
  • 3-inch cinnamon stick
  • 1/4 cup Splenda® sugar substitute
  • 1 1/2 tablespoons cornstarch
  • whipped cream


  1. Makes 6 1-Cup Servings
  2. 1. Combine the raspberries, wine, water, cinnamon, and sugar substitute in a deep, stainless steel saucepan.
  3. 2. Bring the mixture to a boil. Reduce heat and simmer over heat for 15 minutes.
  4. 3. Press the raspberry mixture through a sieve placed over a bowl to catch the juices. Discard the seeds (if seeds don't bother you, skip this step, I do).
  5. 4. In a small bowl, combine 1/4 cup of the raspberry liquid and the cornstarch, stirring well. Bring remaining liquid to a boil. Reducing the heat to low, stir in the cornstarch mixture.
  6. 5. Stirring constantly, cook until slightly thickened. Chill for 6 to 8 hours.
  7. 6. Serve chilled soup with a dollop of freshly whipped cream.
  8. Per Serving: Calories 89 (From fat 30); Fat 3g (Saturated 2g); Cholesterol 10mg; Sodium 3mg; Carbohydrate 14g; Dietary Fiber 6g; Net Carbohydrate 8g; Protein 1g.