RASPBERRY SAUCE

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RASPBERRY SAUCE

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I first made sugar-free raspberry sauce to use as a topping for Classic Cheesecake (this page), but it’s just as delicious over a multitude of other desserts. With only 3 ingredients and a quick cooking time, this recipe will be ready in only about 10 minutes!

SERVING SIZE

2 tablespoons (~1.3 ounces)

PER SERVING

22 calories

0 g fat

11 g total carbs

3 g net carbs

0 g protein MAKES

1 CUP

12 ounces (2⅔ cups) raspberries

2 tablespoons lemon juice ⅓ cup powdered erythritol, or to taste

In a small saucepan, combine the raspberries, lemon juice, and powdered erythritol. Cook over medium-low heat for 2 to 3 minutes, until the raspberries start to soften.

Adjust the heat to a gentle simmer, mash the berries with the back of a spoon, and continue cooking for 5 to 8 minutes, until thickened. Adjust the sweetener to taste. The sauce will thicken more as it cools.

 

TIPS & VARIATIONS

• You can use any kind of berries you like for this recipe, but raspberries (along with blackberries) are the lowest in carbs. Cooking times may need to be adjusted if using another type of berry.

• The exact volume of sauce you get will depend on how much you reduce it. The longer it cooks, the more moisture evaporates, so it gets thicker and reduces in volume.

• For a flavor twist, try adding ½ teaspoon vanilla extract or 1 tablespoon orange zest.

 

 

 

 

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