Raspberry Sauce (Light, Low-Sugar)

Simple, low-sugar raspberry sauce for two — thickened with chia or gently reduced for a smooth, slow-impact topping.

Ingredients

  • 250 g fresh or frozen raspberries
  • 1–2 tbsp water
  • 1 tsp lemon juice (optional, brightens flavor)
  • 1–2 tsp erythritol or monk fruit sweetener (or 1 tbsp maple syrup if you prefer natural sugar)
  • 1 tsp chia seeds (optional, for gentle thickening and added fiber)

Instructions

  1. Put raspberries and water in a small saucepan over medium heat.
  2. Stir in sweetener and lemon juice. Bring to a gentle simmer, stirring occasionally.
  3. Simmer 5–8 minutes until berries break down and sauce slightly thickens.
  4. If using chia: stir in chia seeds, remove from heat and let sit 5 minutes to thicken.
  5. For a smooth sauce, press through a fine sieve into a bowl; for rustic texture, leave as is.
  6. Cool slightly before serving; will thicken more as it cools.

Notes

  • Use frozen berries straight from the freezer; they work well and reduce quickly.
  • Adjust sweetness to taste; keeping it low helps slow blood sugar response.
  • Store refrigerated in a sealed jar up to 5 days or freeze in portions up to 2 months.
  • To make thicker without chia, simmer a few minutes longer to reduce liquid.

Calories estimate

Total ~170 kcal for the batch — ~85 kcal per serving (2 portions).