This strawberry sauce is a great recipe to have in your back pocket! You can add some to plain yogurt, waffles, french toast, make a protein shake with it, drizzle it over ice cream, my homemade cheesecake, or my fluffy pancakes, just to name a few.
This sauce tastes so fresh and sweet, and could not be easier to make. Give this delicious sauce a try and I’m betting you’ll come up with many more uses for it!
Ingredients
2 pounds of fresh strawberries, diced
2 tablespoons swerve confectioners
2 tablespoons fresh lemon juice
1 tablespoon beef gelatin powder
Pinch of salt
Preparation
Add the strawberries, swerve, salt to a pot and cook over medium heat for 10 minutes or until they break down a bit.
Add the strawberries to the bowl of a food processor and sprinkle the gelatin over the top.
Process until smooth.
Pour into a bowl and allow to come to room temperature.
Transfer to jars and store in the fridge and freezer.
I would store all the jars in the freezer, except for one. When you get low, take another one from the freezer and store in the fridge. This will last for months in the freezer and about a week or so in the fridge, once thawed.
You can serve over my vanilla ice cream (shown below), just omit the chocolate chips. Or over my Fluffy Pancakes!
*Note: Add a little less gelatin for a thinner sauce and add a little more for a jam-like consistency.
This sauce thickens as it chills. If you’d like it looser, you can either take it out 15 minutes before you use it or set the jar in some hot water and it will loosen up again.
You can also use this strawberry sauce with my homemade cheesecake, click here for the recipe.
Or pour over my Fluffy Pancakes, click here for the recipe.
Makes 7 – 4 ounce Jars / 50 Tablespoons
Serving Size 2 Tablespoons
Macros: Fat 0 grams – Protein 1 grams – Carbs (net) 2 grams
This strawberry sauce is a great recipe to have in your back pocket! You can add some to plain yogurt, waffles, french toast, make a protein shake with it, drizzle it over ice cream, my homemade cheesecake, or my fluffy pancakes, just to name a few. This sauce tastes so fresh and sweet, and could not be easier to make. Give this delicious sauce a try and I'm betting you'll come up with many more uses for it!
- 2 pounds of fresh strawberries diced
- 2 tablespoons swerve confectioners
- 2 tablespoons fresh lemon juice
- 1 tablespoon beef gelatin powder
- Pinch of salt
-
Add the strawberries, swerve, salt to a pot and cook over medium heat for 10 minutes or until they break down a bit.
-
Add the strawberries to the bowl of a food processor and sprinkle the gelatin over the top. Process until smooth. Pour into a bowl and allow to come to room temperature. Transfer to jars and store in the fridge and freezer.
-
I would store all the jars in the freezer, except for one. When you get low, take another one from the freezer and store in the fridge. This will last for months in the freezer and about a week or so in the fridge, once thawed.
-
You can serve over my vanilla ice cream (shown in recipe), just omit the chocolate chips. Or over my Fluffy Pancakes, see link in recipe.
Add a little less gelatin for a thinner sauce and add a little more for a jam-like consistency.
This sauce thickens as it chills. If you'd like it looser, you can either take it out 15 minutes before you use it or set the jar in some hot water and it will loosen up again.
Can you use Xanthum gum in place of beef gelatin?
I haven’t tried using Xanthan Gum in this recipe, but it might work. You’d definitely want to use much less, so it won’t be a 1:1 substitution. I would start with 1/4 teaspoon and check the consistency. I hope that helps!