I have always loved apple butter, but I never thought about making strawberry butter. This is a healthier version of strawberry butter. Instead of butter I used a buttery spread with less saturated fat. I also used less butter and added in plain nonfat Greek yogurt. The yogurt makes it a little more liquidy, so you need to make sure you really thicken the strawberry puree.
You can spread this over whole wheat toast or bagel thin, or add a scoop to some plain oatmeal.
What you'll need:
- 2 cups frozen whole strawberries (stems removed)
- 1 tbsp lemon juice
- 2 tbsp agave nectar syrup
- 1/3 cup buttery spread, softened
- 4 oz plain nonfat Greek yogurt
What to do:
1. Thaw strawberries. Use a blender or food processor to puree. Pour mixture into a saucepan on medium heat. Add in lemon juice and agave syrup; bring to a boil. Stir constantly while boiling for 4 - 5 minutes. Lower heat and simmer for 5 more minutes.
2. Beat together butter and yogurt. Mix in raspberry mixture. Let cool for at least 4 hours. Makes about 2 cups.
Nutrition Info (per 2 tbsp)
48 calories, 4g carbs, <1g fiber, 1g protein, 3g total fat, 1g saturated fat
You can spread this over whole wheat toast or bagel thin, or add a scoop to some plain oatmeal.
Strawberry Butter Spread
What you'll need:
- 2 cups frozen whole strawberries (stems removed)
- 1 tbsp lemon juice
- 2 tbsp agave nectar syrup
- 1/3 cup buttery spread, softened
- 4 oz plain nonfat Greek yogurt
What to do:
1. Thaw strawberries. Use a blender or food processor to puree. Pour mixture into a saucepan on medium heat. Add in lemon juice and agave syrup; bring to a boil. Stir constantly while boiling for 4 - 5 minutes. Lower heat and simmer for 5 more minutes.
2. Beat together butter and yogurt. Mix in raspberry mixture. Let cool for at least 4 hours. Makes about 2 cups.
Nutrition Info (per 2 tbsp)
48 calories, 4g carbs, <1g fiber, 1g protein, 3g total fat, 1g saturated fat
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