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. Recipe created by Tracey of The Naked Diabetic
If you’re looking for a bright, fruity topping that tastes like summer without all the added sugar, this sugar free raspberry sauce recipe is perfect. It comes together in just a few minutes, uses simple ingredients, and is delicious on everything from cheesecake to yogurt bowls to pancakes. Try it on our Sugar Free Classic Cheesecake for an amazing dessert!
What I love most about this recipe is its incredible versatility. You can use fresh or frozen raspberries, and you can make it smooth or leave the seeds in for a more rustic, homemade feel. It thickens beautifully without sugar, just sweetener. The result? A glossy, vibrant sauce that tastes exactly like traditional raspberry sauce but is completely sugar-free.
Ingrdients List
- Frozen Raspberries (see notes for fresh)
- Splenda Granulated Sweetener
- Cornstarch
- Lemon Juice
- Salt
- Water
Special Equipment
Medium Saucepan
How to Make this Sugar Free Raspberry Sauce Recipe
1 – Place frozen raspberries into a medium saucepan along with the sweetener, 1/3 cup of water and the lemon juice and stir it well.
2 – Cook over medium heat, stirring frequently.
3 – In a small bowl, whisk the cornstarch with 2 tablespoons of water.
4 – Bring the raspberry mixture to a boil.
5 – Add the cornstarch mixture and stir well
6 -Allow the sauce to cool for at least 2 hours to thicken.
Sugar Free Raspberry Saice Recipe
Equipment
Ingredients
- 2 1/2 cups Frozen Taspberries
- 1/3 cup Splenda Granulated Sweetener
- 1/3 cup Water
- 2 tsps Lemon Juice
- pinch Salt
- 2 tbsp Cornstarch
- 2 tbsp Warm Water
Instructions
- Add frozen Raspberries, Lemon juice, 1/3 cup Water, salt and Splenda to a medium sized saucepan.
- Cook over medium heat, stirring frequently.
- Bring the mixture to a boil.
- In a small mixing bowl, whisk together the cornstarch and 2 tbsp of warm water.
- Remove the saucepan from the heat and stir in the cornstarch mixture.
- Allow the sauce to cool for 2 hours to thicken.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
FAQs and Helpful Tips
Using Fresh Raspberries
Feel free to substitute the frozen raspberries for fresh. Frozen raspberries contain more moisture, so adding a little water will help compensate for the difference. When cooking the sauce, add a little extra water and use a potato masher to mash the berries if they don’t break down to your liking.
Using an Alternative Sweetener
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you, or you have a preferred sweetener, feel free to make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Removing the Seeds
If you prefer a smoother sauce, strain the sauce through a strainer after you have finished cooking it, and before it cools.
Storing and Freezing
After making this sugar free raspberry sauce recipe, and you have allowed it to cool, pour it into an airtight container and refrigerate for up to 6 days or freeze for up to 3 months.
Alternative to Cornstarch
If youd prefer to make this recipe with an alternative to cornstarch, you can use gelatin. Check out our easy sugar free raspberry sauce recipe, made with gelatin.
I jope you enjoy this easy sugar free raspberry sauce recipe. It is a great sauce to have handy in the fridge for pancakes, crepes, ice cream and all types of cakes.
Disclaimer -This post may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.