A delightful strawberry sauce that can be used with cakes, muffins, scones, biscuits, toast, or drizzled over ice cream. Sugar-free, Low-carb, THM-FP
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A delightful strawberry sauce that can be used with cakes, muffins, scones, biscuits, toast, or drizzled over ice cream. Raspberries or blueberries can be used in this recipe too.
If you haven’t used balsamic vinegar before you are in for a treat. It’s made from grapes and gives the berry sauce an extra rich, sweet taste. This sauce is delicious with my Strawberry Shortcake or Yellow Squash Snack Cake.
Trim Healthy Mamas this sauce is an FP.
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PinDescription
A delightful strawberry sauce that can be used with cakes, muffins, biscuits, toast, or drizzled over ice cream. Raspberries or blueberries can be used for variety.
Ingredients
- 2 cups strawberries, fresh or frozen
- 1/2 tablespoon balsamic vinegar
- 1/4 teaspoon Now Better Stevia or 2–3 “doonks” THM Stevia
- 1/2 teaspoon glucomannan or THM Glucomannan
Instructions
- In a small saucepan, cook strawberries over low heat for 8-10 minutes.
- Place cooked strawberries in blender and add balsamic vinegar and stevia. Cover blender and blend until pureed. Open small lid on the blender cover, while blending on a low speed slowly add in glucomannan. Blend for 30-60 seconds.
- Can be used right away, but is best if refrigerated for at least 1 hour. This sauce will keep for several days in the refrigerator.
This recipe was adapted from Satisfying Eats recipe for Strawberry Glaze.
Avigail says
What a great idea to put a balsamic vinager in the sauce! I love all the pic you take on your blog, beautiful pictures!
MamaShire says
Thank you!!!