Sugar-free strawberry sauce

Learn how to prepare a delicious, natural, and low-calorie sugar-free strawberry sauce. Perfect for pairing with cheesecakes, yogurts, and healthy breakfasts.

Course Dessert, sauce

Cuisine low carb, sugar free

Keyword healthy, strawberry sauce

Total Time 15

Servings portions

Calories 11kcal

Author missblasco

Equipment

1 pot
1 whisk

Ingredients

18 strawberries
3/4 cup water (enough to cover the bottom of the saucepan)
1/2 vanilla bean
1/2 lemon (just the lemon juice)
1/2 tbsp erythritol

Instructions

Wash the strawberries well and remove the green stems. If they are very large, you can cut them in half to make cooking easier, though they work well whole too.
Place the strawberries in a saucepan and add a little water, just enough so they do not stick at the beginning. Start heating over medium heat.
Split the half vanilla bean lengthwise with a knife. Scrape out the seeds and add them to the pan. Do not throw away the pod; add it as well so it releases all its aroma during the process.
Add the lemon juice, which will act as a natural preservative and enhance the red color of the sauce. Lower the heat and let the mixture cook slowly. Low heat is essential so the fruit softens without burning.
When you notice the strawberries are soft and have released their juices, turn off the heat. Cover the saucepan and let it rest for 5 minutes. This step allows the flavors of the vanilla and lemon to settle perfectly.
Remove the vanilla pod. Use a hand blender to puree the strawberries until you reach a smooth and consistent texture. If you prefer a chunky sauce, you can skip the blender and simply mash them with a fork.
Add the sweetener if you feel it is necessary. Mix well and let the sauce cool to room temperature before storing it in a glass container in the refrigerator.

Notes

Storage and Serving Tips

To enjoy this sauce at its best, it is important that the cake or base dish is cold before serving.
The sauce needs time to rest in the fridge so its consistency thickens naturally due to the pectin present in the fruit.
It keeps perfectly in the refrigerator for 4 to 5 days. If you have prepared a larger amount, you can also freeze it in small portions, such as in an ice cube tray.

Nutrition