Low Sugar Strawberry Compote Recipes

LOW-SUGAR STRAWBERRY COMPOTE

Low-Sugar Strawberry Compote image

Most compotes call for excessive amounts of sugar, making them rather calorie laden. This recipe takes advantage of natural ingredients allowing, for the simple goodness of the strawberries' sweetness to shine through. This can be used as an ice cream topping, or a topping for pancakes, waffles, or French toast. Feel free to also use it in pastries.

Provided by thedailygourmet

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 3

Ingredients

2 cups strawberries, rinsed, hulled, and quartered
1 tablespoon honey
1 teaspoon lemon juice

Steps:

Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon and crush with a hand-held food chopper or a potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes.
Stir strawberries and adjust heat to medium-high. Cook for an additional 5 minutes. Serve immediately.

Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 1 mg, Sugar 8.1 g

STRAWBERRY COMPOTE WITH SUGARED DROP SCONES

Strawberry compote with sugared drop scones image

Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream

Provided by Good Food team

Categories Dessert, Dinner

Time 15m

Number Of Ingredients 12

Ingredients

500g ripe strawberry , hulled
4 tbsp caster sugar
2 tbsp lemon juice
few drops balsamic vinegar (optional)
25g unsalted butter
140g self-raising flour
pinch of fine salt
1 tbsp white caster sugar , plus extra for tossing
1 large egg
1 tsp vanilla extract
150ml semi-skimmed milk
vanilla ice cream , to serve

Steps:

Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.
To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.
Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.
Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

Nutrition Facts : Calories 332 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

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