Fresh Berry Sauce

Serves 2

Notes from the Chef

I did this recipe originally as a sauce/syrup for pancakes and waffles. I had some left over, so I put into my fridge. Turns out that in smaller amounts it makes a great sort of jelly preserve for my morning toast and a great topping for yogurt.

Ingredients

  • 4 Tbsp butter
  • ½ cup walnuts or sliced almonds (optional)
  • Pinch of salt
  • 3 Tbsp cinnamon/granulated sugar substitute mixture (4 parts sugar substitute to 1 part cinnamon)
  • ¼ cup Trop 50 orange juice
  • 1 cup fresh berries (strawberries, blueberries or raspberries, alone or in any combination)

Preparation

  1. In a skillet, melt the butter. Add the nuts (optional) and salt. Stir until the nuts are coated with butter.
  2. Add the cinnamon/granulated sugar substitute and Trop 50. Stir to combine.
  3. Add the fruit and stir gently until warmed through and juices are released.
  4. Spoon over pancakes, waffles or French toast.

Nutritional Information per Serving

  • 6 g Net Carbohydrate

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Breakfast

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