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.
- 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.