Ingredients
Equipment
Method
- Clean, stem, and chop strawberries into 1/4 pieces.
- Add chopped strawberries and Swerve to a medium high heated saucepan, stirring occasionally until the juices are released and the mixture begins to thicken (5 to 8 minutes).
- Remove from heat and add the vanilla, stirring until blended.
- If desired, set aside about 1/2 cup of the mixture for chunky texture.
- Blend the remaining mixture until smooth.
- Return the reserved chunky mixture to the blended puree.
- Let cool completely, then store in an airtight jar in the refrigerator.
Notes
- Tip 1: If you don’t have fresh strawberries, you can use frozen ones instead. Just make sure to thaw them first.
- Tip 2: Blend the berries to your desired consistency. I often blend 3/4 of the strawberries, then fold in the remaining thicker chunks when I want more of a strawberry sauce for pancakes or whole wheat chocolate waffles.
- Tip 3: For a tangier flavor, try adding a squeeze of lemon juice or a pinch of lemon zest.
- Tip 4: Not sugar free? You can use granulated sugar in place of the sugar free sweetener.
- Tip 5: You can mix in other berries, like raspberries or blueberries, for a fun and flavorful twist.