Another Fruit topic/Question

so after reading I see I haven't figured this out at all.
I want to make a raspberry blonde.
I want the raspberries to show up in the taste. if I add then before secondary I expect the yeast to convert the sugar and take the their taste away.
If I add them at the end I expect to create bottle bombs from the added sugar.(I bottle condition)
I suppose I could search for a yeast that has a low tolerance for alcohol and brew it big, but then how do I make sure it's not so big it wont carbonate?
Help

I put my raspberries in secondary for a week and it works just fine. I usually use about a pound or so for a 5 gallon batch. I end up with plenty of aroma and flavour. I have done this a few times with a pils recipe that I use and most recently for a Neapolitan Imperial Stout that was raspberries, cocoa and vanilla. Worked like a charm.

you could also add the flavoring each time you pour a glass.  you can adjust it individually to taste this way.  plus you have the flexibility to drink it as whatever kind of blonde you want, honey, peach, etc...

thanks