If you’re looking for a strawberry sauce for any application, try this one. Quick and easy, and those strawberries are about to be back in season again. Xyiltol breaks down flawlessly in this recipe, and the xanthan/ThickenThin thickens the sauce.
And with a net carb of 2, it’s guilt free summer fun. I just used the stuff over cheesecake, but it’s perfect for low carb ice cream as well.
1 cup sliced berries + extra (about 1 pint)
6 Tbsp xylitol
2 Tbsp water
1 tsp ThickenThin/Not Starch or xanthan gum
In saucepan, mash 1 cup of sliced berries (I use a potato masher). Add water, xanthan/TnT and xylitol. Bring to a light boil, stirring occasionally. Let boil for a minute or until mixture begins to thicken. Add remaining sliced berries and stir.
Makes about 1.5 cups sauce, six servings 1/4 cup servings.
Nutritional Information per serving: Calories: 44, Carbohydrates: 15 g, Sugar Alcohols: 12, Fiber: 1g, Net Carbohydrates: 2 g, Fat: 0 g, Protein: 0g