Mix one ounce of raspberries with one tablespoon of water. Sweetened to taste with no-calorie sweetener of choice. I like Sucradrops. Refrigerate until needed.
Heat cream, almond milk, and whey protein in saucepan. Dissolve gelatin in 1/4 cup of cold water. Add gelatin to cream and heat but do not boil. Stir in 5 ounces of raspberries, then remove from heat. The more you stir raspberries, the more they become incorporated into mixture. Divide mixture into 4 dessert cups. Cover top of mixture with plastic wrap and refrigerate for at least 4 hours or until set!