Low-carb strawberry spread

Ingredients for 1 servings:

• 450 g strawberries, hulled
• 3 tbsp xylitol (sugar substitute) or erythritol or mixed
• some vanilla, ground
• 80 ml water
• 2 tbsp lemon fiber, more if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with or without cooking, without gelling sugar, also with other fruits

Wash the strawberries, remove the green parts, and trim away any soft parts. Ideally, use only unblemished fruit. Chop the fruit into small pieces and place it in a saucepan. Pour in the water and roughly puree the fruit. Add the vanilla and xylitol and taste briefly to see if it’s still lacking sweetness. There are two options. If you plan to use the spread within the next few days, you can make it cold. In this case, add the lemon fiber and puree well. The mixture will thicken immediately. Add more lemon fiber if necessary and puree again until the desired consistency is reached. If you want it to keep for at least two weeks, choose option 2. To do this, bring the mixture to a boil before adding the lemon fiber. Then add the lemon fiber and puree well until no lumps remain. Pour the mixture into clean jars while still hot, immediately close the jars tightly with the lids, and turn upside down. Let cool. In either case, store in the refrigerator. The spread can be made with any fruit that can be pureed.