Healthy Strawberry Compote
A quick and easy strawberry compote makes the perfect topping for pancakes, waffles, cheesecake, and more. This lightened-up version is perfectly sweet and highly addictive!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Condiment
Cuisine: American
Keyword: Spring, strawberry
Servings: 8
Calories: 28kcal
Author: Crystal Yentzen
- 1 lb strawberries
- 1 tablespoon lemon juice optional
- 1 tablespoon granulated sugar
- ½ teaspoon stevia more to taste, I use Sweetleaf
- 1 tablespoon cornstarch
- ¼ cup water
Prep strawberries by rinsing, removing the hull, and slicing in half lengthwise. Set aside.
In a small bowl, whisk the cornstarch and water together until no lumps remain. Set aside.
Add the lemon juice, sugar, stevia, and strawberries to a medium-sized saucepan and heat over medium. Simmer, stirring frequently, until the strawberries begin to release some juices (about 4-5 minutes). You can break up some of the strawberries with the back of your spoon if you like.
Stir in the cornstarch/water mixture and simmer until you have a thick, syrupy consistency.
Remove from heat and allow to cool.
You can substitute frozen strawberries for fresh ones.
Here is a great brand of naturally vegan cane sugar.
Stevia is optional, so feel free to use a different sweetener if you prefer. And depending on how sweet your berries are, you may want to add a bit more sweetener.
Store leftover compote in the refrigerator for up to 5 days or in the freezer for up to a month.
Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 87mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 34mg | Calcium: 9mg | Iron: 1mg