Honey-sweetened Raspberry Compote
Processed-sugar-free Raspberry Compote for topping ice cream, cheesecake, yogurt, etc.
Prep:
15 min
|
Cook:
15 min
.svg){kind=icon}
Easy
Ingredients
24 oz frozen raspberries
¼ cup honey (or to taste)
2 TBSP lemon juice
2 TBSP water
¾ tsp gelatin
No items found.
680 grams frozen raspberries
59 ml honey (or to taste)
2 TBSP (30 ml) lemon juice
2 TBSP (30 ml) water
3/4 tsp (3.75 ml) gelatin
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P2
AIP
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Heat raspberries, honey, lemon juice, and water in a saucepan until liquid and well combined.
- Strain mixture through a fine mesh collander to filter out the seeds and return to the pot to cool.
- Sprinkle gelatin on top of liquid and let sit unheated for 5 minutes to bloom.
- Turn heat back on med-low and mix gelatin into liquid.
- Taste the compote and add more honey to taste if desired.
- Heat until it almost reaches the desired thickness.
- Allow to cool and then serve on top of yogurt, ice cream, cheesecake, etc.
No items found.
Nutritional Info
Storage
Notes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments