This is a great little topping that I love putting in my hot cereals. It adds a lot of flavor and sweetness, yet not a lot of calories. I like to make a batch of this and then keep it in my refrigerator for easy access each morning when I heat up my hot cereal. This topping is also great on pancakes, waffles, and french toast and is a great alternative to syrup. This would also be yummy on top of ice cream if you’re having an indulgent moment. This recipe comes straight out of one of my favorite cookbooks . . . America’s Test Kitchen rarely lets me down!
Source: The America’s Test Kitchen Healthy Family Cookbook
4 cups fresh strawberries, hulled & sliced thin
1/4 cup sugar
1 tablespoon fresh lemon juice
Toss 2 cups of the strawberries, the sugar, and salt together in a large bowl and let sit, stirring occasionally, until the strawberries have released their juice and the sugar has dissolved, about 30 minutes. Transfer the mixture, including all of the liquid, to a small saucepan and stir in the remaining strawberries. Cook over medium heat until the juice has thickened into a sauce, about 6 minutes. Off heat, stir in the lemon juice. Let cool 1 hour before serving.
Nutritional Information (Per Serving = 1/3 Cup)