Raspberry Puree

Number of Servings: 16
Serving Size: 1 Tsp

Ingredients:

• 3 cups of fresh or frozen raspberries, thawed if frozen
• Sugar substitute blend to equal 1 cup of sugar
• 1 cup of water

Directions:

1. In a medium sauce pan over high heat bring water and sugar substitute to a boil, stir until sugar substitue is dissolved.
2. Add in the washed and thawed raspberries. Reduce the heat to medium and cook until mixture is thickened and reduced by about one-third.
3. Remove mixture from heat and pour into a fine mesh strainer.
4. Strain mixture by mashing with the back of a spoon through the strainer.
5. Store in refrigerator until ready to use.

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Photo courtesy of Serious Eats