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Strawberry Spread

We’re not talking about making preserves here, just a quick spread to refrigerate and use within a week. Stir it into vanilla yogurt—it’s better than fruit on the bottom.

Ingredients

  • 2 cups strawberries

  • 1/4 cup sugar (or 3 tbsp granulated sugar substitute)

  • 1 tbsp fresh lemon juice

Directions

Put berries in a small saucepan. Add sugar (or sweetener) and lemon juice. Cook on high just until the mixture starts to boil. Reduce heat to medium and mash the berries with a spatula, stirring frequently to keep from burning or sticking to the bottom of the pan.

After about 15 minutes, most of the liquid should be cooked off. When you reach your desired consistency, let it cool and pour into a container to refrigerate for up to 1 week.

Makes about 1 cup

Each tablespoon serving contains about 18 calories, 0 g fat, 0 g cholesterol, 0 g sodium, 5 g carbohydrate, less than 1 g dietary fiber, 4 g sugars, and 0 g protein.

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