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Raspberry Sauce

Raspberry Sauce
  • 9 ounces fresh raspberries
  • ¼ - ½ cup granular Swerve (depending on the sweetness you want)
  • 1 teaspoon lemon juice
  • ¼ tsp xantham gum
  • 1 TBS water (optional- depending on if raspberry sauce needs to be thinned)
  1. Combine raspberries, Swerve, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, Swerve dissolves, and sauce is heated through, 7-10 minutes.
  2. Remove from heat and press sauce through a fine-mesh strainer to remove seeds.
  3. Place back on stove top at medium heat and add xantham gum, whisking quickly to thicken (1-2 minutes)- remove from stove top and set aside to let continue to thicken and come to room temperature
  4. Serve instantly, or cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minute until serving.
Nutrition Facts
Serving Size Per 1 ounce or 2 Tbs
Servings Per Container 24

Amount Per Serving
Calories 15 Calories from Fat 0
% Daily Value*
Total Fat g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Sugars 1g
Protein 0g 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



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