Ever spent 20 minutes staring at your closet? Deciding on an ice-cream topping is almost as hard as picking a top for your outfit. It’s that finishing touch that completes the ensemble, so you want it to be juuuuust right. You might consider going wild with colors or prefer to air on the side of conservative. Ultimately, you probably reach for the tride-and-true topper you know is a perfect complement – kind of like this raspberry dessert sauce. The sweet, syrupy concoction is suitable for all chocolate desserts, cheesecakes and ice cream sundaes. Plus, it’s sugar free…try topping that!
Makes about 1-1/2 cups
Macros per 1 tablespoon: 8.5 calories | 1.4 g net carbs | 0.2 g protein
Ingredients
1 bag (12 oz.) frozen raspberries, thawed
1/2 cup Swerve confectioners erythritol
1 tsp. cornstarch
1/2-1 tsp. lemon zest
Directions
- In a small saucepan, over low-medium heat, add all ingredients and bring to a simmer.
- Stir frequently and let simmer until mixture is thickened, about 3-5 minutes. Remove from heat and let cool.
- Store in the fridge in an air-tight container until you’re ready for dessert.