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
Ingredients
- 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
Instructions
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!
Could you use tart cherries?
I haven’t checked into the tart cherries, but my understanding was that cherries are E so depending on the amount you use you probably won’t end up with an FP syrup such as this one is meant to be. Check with the admins on the Trim Healthy Mama boards to get specific fruit approved. I think it would make a great E syrup too 🙂
I don’t know what the official THM stance on tart cherries is, but I have seen reliable low-carb food bloggers use them, with no caveats about the fruit. Sweet cherries are definitely E, but tart cherries might not be.
Good points Ally and we will just have to check with the THM admins on to know for sure. 🙂
This looks so yummy! How long will it keep in the frig?
I’ve had it last for weeks if it manages to work its way to the back of the fridge, but this is just so good on everything sweet…from ice cream to chocolate cake to sweetened cream cheese and of course, biscuits…. that it doesn’t have to keep long at all! 🙂
Sorry but I guess I am a little thick between the ears and I don’t understand this part of the directions- “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”
After separating “some” (how much?) of the juice do you sprinkle xanthan gum over the top of the reserved juice or over the juice & berries remaining in the sauce pan? What do you do with what ever is not sprinkled? toss it?
This is something I could use and would like to do it correctly.
Hello Phil. You separate the liquid juices from the berries so that you can whisk the xanthan gum in because it tends to be clumpy and would be impossible to whisk properly with the berries in the dish. Then you mix the thickened juices back into the berries and stir the two together. Sorry if it wasn’t clearly written, I’ll go take another look at it.
Would frozen strawberries work with this? Maybe just use less water?
They would work fine Heather. You can just heat the whole berries and mash them.
Hi. New to this site. I’m on a weight loss journey and need to count calories per serving and what the serving size is. I journal EVERY SINGLE THING that passes my lips!! It’s strawberry season and this looks yummy. What would happen without the xanthan gum being used?
Hi Judy! My recipes are primarily created for the Trim Healthy Mama plan and it is a freestyle (food freedom) eating plan where foods are combined in a certain order for best digestion and weight loss and calories aren’t counted. So I’m sorry but I don’t have that info at this time.
The xanthan gum is a binder that holds the liquid and the berries together in a loose mixture at the amount that is recommended. If left in the fridge for a few days it will actually make more of a very soft jelly but initially, it will be syrup like.
I’ve made this before and loved it but this time I feel like there is too much liquid and not enough berries. Could I just slice more fresh berries into the mixture without hearing them up or adding anything else? Thank you
I meant to say heating them up
Hi Cheryl, this accidentally posted without an answer, sorry about that.
Mine is always thick and turns to a jelly in the fridge over time.
You might try adding sweetener to some chopped strawberries then let them sit in the fridge until the juices are extracted in the bowl. Then heat and thicken the berries in their own juice and add back them back to the original sauce.
Can you use glucomannan instead of xantham gum?
Hi! This looks delicious. Was wondering if this is something you think would can good( water bath, pressure)?
Hi Alexandra. I’ve tried canning strawberries in the past. They turn a very dull color in the jars after the water bath so I’m thinking these will do the same. However, without the higher amounts of acidic sugar in these the chemical reaction will definitely be different I’m just not sure how much different.
Sorry, I can’t be more help that’s all I know on this.