Red Berry Sauce
|1||(10-ounce) bag frozen raspberries, defrosted to room temperature|
|1||(10-ounce) bag frozen whole strawberries, defrosted to room temperature|
|3 - 5||packets Monk Fruit In The Raw®|
|1/2||teaspoon grated orange or lemon zest, optional|
Set a sieve over a heavy, medium saucepan. Make sure the pot is stainless steel or any other non-reactive material. Pour the defrosted fruit and any liquid from the packages into the strainer. Using a wooden spoon, push the fruit through the strainer. Using a flexible spatula, occasionally scrape the pureed fruit on the outside of the strainer into the pot. There should be about 1 1/3 cups puree.
Set the pot over medium-high heat until the puree starts to bubble. Reduce the heat and simmer until the puree is reduced to 1 cup, about 12 minutes. Off the heat, it will be intensely dark red and slightly thickened. Off the heat, stir in the Monk Fruit In The Raw and the sugar. If using as a sauce, mix in the citrus zest, if desired. Do not add the zest if using Red Berry Sauce to make Swirled Red Berry Pudding.
Pour the sauce into a pitcher and serve warm with pancakes, waffles, and French toast. Or cool the sauce to room temperature, then refrigerate in a tightly covered container. Serve the chilled sauce with yogurt, ice cream, over oatmeal, sliced peaches and other fruit, or a baked apple. This sauce keeps for up to 3 days. To reheat, place it in the microwave just until warm.
Per serving: 25 calories, 0 g fat (0 g saturated fat), 8 g carbohydrate, 0 g protein, 2 g dietary fiber, 0 mg sodium.