Sugar-Free Raspberry Purée Recipe Card
Sugar-Free Raspberry Purée brings decadent flavour minus the carbs to any dessert. Use it to flavour Ice Cream, drizzle it over cheesecakes and spongy cakes or serve it with greek yogurt for a low-carb breakfast or snack.Low-Carb, Sugar-Free, Keto1g net carbs / serving (2 tablespoons)
Ingredients
INGREDIENTS
- 12 oz Fresh Raspberries 340 grams (can use 2 cups Frozen Raspberries)
- 4 tbsp Sweetener Monk Fruit or Erythritol
- 4 tbsp Water
- ¼ tsp xanthan gum optional
Instructions
- In a saucepan, add raspberries, sweetener and water and bring them to a boil on medium heat.
- Break up the raspberries with a whisk or fork until they turn mushy and thick.
- Simmer the purée for 5 minutes, stirring continuously.
- Remove the saucepan from the heat, and strain the purée into another bowl. Use the back of a wooden or metal spoon to scrape the purée back and forth through the strainer mesh to collect as much purée as possible.
- While the puree is still warm, sprinkle in xanthan gum and whisk vigorously until the purée thickens.
- Let the purée cool in the bowl, then transfer it into a lidded jar or container and refrigerate.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
Freezing: Freeze the purée in ice cube trays, transfer them into a sealable ziplock bag and keep it in the freezer. Take out as many iced cubes of purée as required.
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Notes on Nutritional Information
Nutritional information for the recipe is only provided as a courtesy and is approximate. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Net carbs are the total carbs minus fibre and sugar alcohols.
Copyright
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