Raspberry Fluff
This 5-ingredient Raspberry Fluff is a fun, no bake dessert that can be whipped up in minutes and is the perfect light, summer dessert!
A LOW CAL DESSERT OR SWEET SNACK RECIPE
If you know me, you know I’m all about a good fluff recipe (especially in the summer) and this Raspberry Fluff Salad is DEFINITELY that! With this being made with low calorie ingredients and a decent amount of protein from the cottage cheese, it’s an easy dessert or sweet snack to enjoy without all the guilt (it can be made low sugar too if that is important to you). It is sweet but not too overbearing and really just hits the spot. This is similar to my Orange Fluff recipe – always a hit at potlucks and parties!
FREQUENTLY ASKED QUESTIONS:
Certainly. It works with so many flavors. Really, any fruity Jell-O flavor should work. You could try strawberry, cherry, blueberry, or orange. Pineapple Fluff is another one of my favorites, just like this yummy Strawberry Cheesecake Fluff– they’re both different flavored fluff treats that are always a hit.
People go nuts when they see this in the ingredient list but almost no one notices it’s actually in there when I make this and take it to parties for friends to enjoy. It adds a lot of protein (if that is important to you). See my ingredient list below for other suggestions.
Yes, if you have some sugar free ingredient equivalents of the ones I used, they should work in this recipe. You can see some of my suggestions in the ingredients section.
Any leftover Raspberry Fluff should be stored in an airtight, covered container in the refrigerator for up to 3-5 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- raspberry Jell-O– any brand of gelatin will work and you can pretty much make this with any flavor/fruit combination.
- whipped topping– I used the smaller tub of Cool Whip, but any brand of whipped topping will work. You could also use Zero Sugar Cool Whip if desired.
- powdered sugar – this is optional but I think it can help balance out any tanginess that might come from less than optimal fresh fruit. But if your raspberries are perfectly sweet, just skip this.
- small curd cottage cheese– don’t let this ingredient stop you from making this. You barely taste that it’s in this fluff and it adds a good chunk of protein! If you still don’t want to use it, you could use plain or vanilla flavored Greek yogurt instead. This is my best suggestion on a substitution to keep the creamy texture that you’d expect. I haven’t tested it myself so you’d have to play it by ear on how much to use. Perhaps start with a cup and stir and go from there until you get the level of creaminess you prefer.
- mini marshmallows– You could use sugar free marshmallows if needed.
- fresh raspberries – this really works best with fresh fruit. Frozen strawberries end up watering this down, even after they’ve been thawed.
HOW TO MAKE RASPBERRY FLUFF
In a large bowl, add the raspberry Jell-O, whipped topping and powdered sugar. Stir together until combined well. Add the cottage cheese and stir again.
Next, gently stir in the marshmallows and raspberries. Cover the bowl with plastic wrap and place into the refrigerator and allow it to chill for at least an hour (or overnight is best). This is an important step to help it set up and for all the flavors to combine.
Then enjoy!
CRAVING MORE RECIPES?
- Pistachio Fluff
- Banana Pudding Fluff
- Pineapple Fluff
- Strawberry Cheesecake Fluff
- Cherry Pie Fluff
- Strawberry Fluff
- Oreo Fluff
- Cranberry Fluff
- Cherry 7-Up Fluff
- Raspberry Poke Cake
- White Chocolate Raspberry Cake
- Raspberry White Chocolate Cookies
- Raspberry Upside Down Cake
- Raspberry Crumble
Raspberry Fluff
Ingredients
- 3.4 ounce box raspberry Jell-O
- 8 ounce tub whipped topping, thawed (Cool Whip)
- ¼ cup powdered sugar (optional)
- 16 ounce container small curd cottage cheese
- 2 ½ cups mini marshmallows
- 2 cups fresh raspberries
Instructions
- In a large bowl, add 3.4 ounce box raspberry Jell-O, 8 ounce tub whipped topping, thawed and ¼ cup powdered sugar. Stir together until combined well.
- Add the 16 ounce container small curd cottage cheese and stir again.
- Next, gently stir in 2 ½ cups mini marshmallows and 2 cups fresh raspberries.
- Cover the bowl with plastic wrap and place into the refrigerator and allow it to chill for at least an hour. (or overnight). Do not skip this step. This is important to give it time to set up and for all the flavors to combine properly.
- Then enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Thank you for this quick and fast “dessert” recipe! LOL…I actually made this with some strawberry jello and some mini marshmallws that had dried out a bit. I used some frozen strawberries and the juice from them actually worked well to soften my marshmallows. Thanks again for the recipes!
Looks very good. I had to try this as soon as I saw it. It’s absolutely delicious
Thanks so much! So glad you enjoyed it and I appreciate you coming back to comment!