How To Make Your Own Healthier Fruit Sauce
So, I love a good fruit sauce on anything from a piece of cornbread to a brownie. But store bought fruit sauces can be loaded with sugar and not so great preservatives. Not to mention they can just taste awful and fake.
Recently, I have been trying to be better about using up the groceries I have before going grocery shopping because Better Homes and Gardens reported in their August issue that the average American family of four throws away between $1,300-$2,200 of food annually. And I know I’ve definitely been guilty of buying so much food that I can’t eat it in time and it goes to waste.
So, as I was working through emptying out my freezer, I noticed I had a ton of frozen berries from when I used to make fruit smoothies. I’ve really been into making waffles recently since my boyfriend got me a mini waffle maker for Christmas. And I remembered that one of my favorite toppings on my waffles and pancakes growing up was any type of berry syrup they had (strawberry, blueberry, etc).
Thus the idea was born to create my own fruit sauce from scratch! It’s actually really quick, easy, healthier and tasty.
For this recipe, I’m going to focus on strawberries, but feel free to use any type of berry you like! I’ve even done a combo of berries before that was amazing (specifically raspberries, strawberries and blueberries).
Monk fruit sweetener is a great zero cal sugar alternative that I love to use when baking. But if the taste is an adjustment, then feel free to go half and half with regular sugar until you can build the taste for it.
Ingredients
16 oz or 1 lb bag of frozen strawberries
1/2 cup sugar
1/2 monk fruit sweetener
1 cup of water
2 tsp cornstarch
2 tbsp water
TIP: For Raspberries or blueberries it would be 2 cups
Product Recommendations
Monk fruit sweetener — Sprouts brand
Directions
Combine water, sugar, monk fruit sweetener and strawberries in a saucepan over medium high heat until the sugar and monk fruit sweetener has dissolved. Then bring mixture to a boil while stirring often for 10 minutes.
*Feel free to use either all sugar or all monk fruit sweetener depending on your taste. Just make sure to have a cup total.
Reduce heat to medium low and simmer until strawberries are mushy.
Blend strawberry mixture with immersion blender until smooth-ish.
*If you don’t have an immersion blender you can just transfer the mixture to a regular blender and back into the saucepan.
In separate cup or bowl combine the 2 tablespoons of water and cornstarch. Mix well.
*If you don’t have cornstarch, flour also works as a thickening agent.
Pour cornstarch mixture into strawberry mixture. Stir over a medium high heat until sauce begins to thicken.
Remove pan from heat and allow the mixture to cool for at least 15-20 minutes.
Enjoy on your favorite treat!
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