Sugar Free Blackberry Topping
This blackberry topping tastes just like the blackberry topping grandma made, and it's kid approved. It is diabetic friendly and can also takes the place of jelly on buttered toast. The topping freezes well so making larger batches is always welcome.
Equipment
- Larger, nonstick pot. The larger size is to prevent the topping from bubbling over the top.
Ingredients
- 4 cup fresh black berries
- 3/4 cup water
- 2 tbsp water
- 1 cup monk fruit sugar
- 1/2 cup monk fruit sugar
- 2 tsp lemon juice
- 1 tbsp corn starch
Instructions
- Mix the 3/4 cup of water, all of the blackberries, the lemon juice and 1 cup of monk fruit sugar in the pan.
- Bring to a soft boil over medium heat.
- After about 5 minutes of cooking, use a potato masher to partially crush the berries. Continue to cook to reduce the liquid content to almost half.
- Remove from heat.
- In a separate bowl, mix the 2 tablespoons of water and the 1 tablespoon of corn starch, and mix this into the cooked blackberries.
- Place back onto heat and continue to mix while the mixture thickens to your desired constancy. This should take only about 30 seconds.
- Use the remaining 1/2 cup of monk fruit sugar to gradually mix in until desired sweetness is achieved.
- Allow to cool for 30 to 60 minutes before storing.
Notes
Storage options include dividing the topping into 3 to 5 small plastic containers and freezing for future use.
Tastes great reheated and spooned over low carb, vanilla ice cream!