If you’ve joined in our weekly chats recently, you’ll know that I have an abundance of strawberries from my garden and have been looking for exciting new ways to use them up. I had a few group members suggest recipes for a strawberry compote, so during chat $273 I put their suggested recipes to the test.
In the end, I took the best parts of both recipes and tweaked to make it my own. You’ll have to try this strawberry compote for yourself to see just how easy and delicious it can be!
This strawberry compote is a great way to use leftover fresh strawberries, but frozen fruit works equally as well. It makes a delicious topping for cream cheese on a bagel or English muffin, in yogurt, or on ice cream!
Sugar-Free Strawberry Compote
Prep
Cook
Total
Yield 8 2-Tbsp servings
Ingredients
- 1 cup raw strawberries, slices
- I Tbsp monkfruit sweetener
- ½ tsp no sugar added pectin
- ½ tsp vanilla extract
- 1 tsp lemon juice
- 2 Tbsp water
Instructions
Stovetop:
- Add all ingredients to a saucepan and heat on high stirring every 4-5 minutes until the mixture reaches a thick consistency
- Mash with a potato masher to desired smoothness (it’s okay to have a chunky compote!)
- Store in a glass jar or other airtight container for up to a week
Microwave:
- To make this compote in the microwave, follow the same instructions but place all ingredients in a microwave safe dish.
- Cover with a ceramic plate and cook on high for 2 minutes.
- Carefully remove the plate, stir, re-cover, and cook for one more minute.
- Allow to sit for 4-5 minutes before using the potato masher.
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