Easy Breezy Strawberry Syrup THM-FP, Low-Carb, Low-Fat
This is an incredibly flavorful, sliced berry syrup/sauce that I’ve been making in one form or another since starting this eating plan.
I figured out pretty quickly that I needed refreshing fruit syrup that I could basically eat in any setting, although strawberries do contain a few carbs, this syrup satisfies the sweet tooth when combined with a protein source like this no-bake, low-fat, cheesecake parfait ( in just a few spoonfuls.
After tweaking recipes repeatedly that were calling for stevia-sweetened berries that just didn’t have as much berry flavor as I wanted…
I landed on this quick to make and oh so satisfying low-fat, low-carb, (FP) version of a fruit syrup and I’ve enjoyed it ever since.
You could double the amount of sweetener in Easy Breezy Strawberry Syrup and use Swerve or Xylitol or use half the Truvia or Pyure, but the Gentle Sweet combination is really perfect.
Easy Breezy Strawberry Syrup
- 12 fresh medium strawberries sliced ~ Normally a little over 1 cup. Just enough water to cover the strawberries ~ Normally a little under 1 cup
- 1/3 cup gentle sweet (or 1/2 this amount of Pyure or Truvia) ~ To taste
- 1-2 teaspoon on plan all fruit strawberry jam ~ (Optional for color and texture)
- 1 tablespoon fresh squeezed lemon juice (preserves color and adds flavor)
- *3/4 teaspoon xanthan gum - Use as little as you can do give you a thin syrup consistency
Slice strawberries and place in a saucepan and add just enough water to cover. Heat this mixture over a medium heat but don't boil or the texture of the strawberries will get mushy. Add the sweetener, and lemon juice and (optional) jam. Heat this mixture slowly until liquid it is VERY HOT. This allows the flavor and color to develop well and the thickener will incorporate better.
Remove from the heat, and separate some of the fruit juice into a separate bowl, sprinkle the 3/4 teaspoon xanthan gum carefully over the top, and whisk together until it is thickened. If it is not as thick as you would like it to go ahead and add more xanthan gum up to 1 teaspoon.
Remember it will thicken more as it cools. Return the juice, now syrup, to the berries and stir then place in a jar with a tight-fitting lid.
*The amount of xanthan gum needed will vary according to your preferences. 1/2 teaspoon will give you a thin-ish syrup once it has chilled. 3/4 teaspoon is my preference but if you want an almost jelled texture 1 teaspoon can be used. The more xanthan gum you use the less of the berry color will shine through.
* This syrup keeps splendidly in the refrigerator to top your favorite goodies!