I made a delicious raspberry sauce this evening. I’ve been working on a new raspberry fudge recipe so I thought I’d experiment with making a fresh raspberry sauce using allulose to see how the sweetener and fruit come together. I couldn’t be happier about the way it turned out. I used a bit of the sauce to make a sundae with vanilla carb balance ice cream and zero sugar whipped cream. It was so blissfully good! And so simple to make.
Raspberry sauce Ingredients:
1 cup Allulose
1/4 cup water
1 package of fresh raspberries
Combine the allulose and water and simmer it until golden. It takes a few minutes of the mixture bubbling pretty vigorously over medium heat. Once the mixture was golden I removed it from heat and added the raspberries. Once you’ve coated the raspberries with your simple syrup mixture and it stops bubbling put it back on the heat so the raspberries can get a bit broken down into sauce and then remove it from heat again. I let it cool for several minutes while I scooped the ice cream and then spooned the sauce over the ice cream and a bit drizzled over the whipped cream. It was one of the best sundaes I’ve ever had.
