Makes 6 servings
1 pound strawberries, hulled and coarsely chopped
1 tablespoon lemon juice
¼ cup water
1 teaspoon cornstarch
After you’ve eaten your fill of farm-fresh strawberries—but still have lots leftover—cook them down into a sweet, syrupy sauce. Spooned over yogurt, ice cream, or oatmeal, it’s an extra tasty way to get your child to eat more fruit.
1. In a medium saucepot, add the strawberries, sugar, and lemon juice and stir to combine. Simmer over medium-low heat, stirring occasionally, until the strawberries give up most of their juice, 10 to 15 minutes.
2. In a small bowl or measuring cup, whisk the cornstarch into the water until completely combined to form a slurry.
3. Add the slurry to the strawberry mixture while whisking constantly. Raise the heat to medium and cook 1-2 minutes more, until the sauce thickens slightly. Serve warm or at room temperature, or refrigerate for up to 3 days.
Carbohydrates: 11 g
Fat: 0 g
Protein: 0 g
Fiber: 1 g