Healthy Strawberry Sauce


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Great over frozen yogurt or angel food cake.

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  • 2/3 C. sugar or Splenda
  • 1 pint strawberries, washed and hulled
  • 1/3 C. water
  • 1 Tbs. lemon juice

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Place sugar (or Splenda) and 1/3 C. water in a small saucepan, stir and bring to a boil. Simmer until the sugar is completely dissolved. Allow the syrup to cool completely. Hasten cooling by setting pan in a shallow bowl of ice water. Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup. Puree until smooth. Press through fine sieve to remove some of the strawberry seeds, if desired. Coarsely chop remaining strawberries and add to strawberry puree. Serve. Can be stored refrigerated, in tightly covered containers for up to 4 days.

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