No added sugar raspberry spread

This great on grain toast, scones, even a low fat cheese cake


2 cups frozen raspberries
1 tbs Lemon Juice
3 tbs powdered sweetener
1 tbs Corn flour

For the Raspberries:
Defrost frozen raspberries.
Put the thawed raspberries into a mesh strainer and press the mixture until most of the liquid has come out and seeds are left in the strainer.
It should look like a raspberry sauce.
For the Sauce:
In a small saucepan , whisk together all the ingredients and place over medium heat.
Whisk occasionally, and when mixture starts to thicken, whisk constantly for about 5 minutes. When mixture is thick, remove from heat and let cool.
Whisk every 5 minutes or so as it cools, and when it is cool enough to handle, pour into a jar and refrigerate to store.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s