In small cup, sprinkle gelatin over 2 Tablespoons cold water; let stand a minute or so to soften. Add 3 Tablespoons boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Cook raspberries, erythritol, and stevia over medium low heat until sweetners are dissolved. Cool, then remove seeds by pressing mixture through a fine metal strainer basket with a spoon. Stir in gelatin and set aside.
Whip cream with vanilla extract until soft peaks form. Gently fold in raspberry mixture. Spoon into 6 dessert cups. Serve with chocolate sauce over top, if desired.
For a stronger raspberry flavor, add in 1 teaspoon of raspberry extract
1 to 2 ounces of softened cream cheese can be beaten in for a cheesecake flavoring.
An ounce or two of melted chocolate can be added.
Mix in one tablespoon lemon juice to help preserve the fresh fruit.