Monday, July 18, 2011

Strawberry Goodness!

The farmers' market has the best strawberries right now.  They look so good, I tend to buy too many.

This sauce is the result of an overabundance of delicious strawberries.  I got the idea from a Vegetarian Times recipe I found for Strawberry Quick Jam.  We smothered our Saturday pancakes with it, and it is perfect for topping the vanilla frozen yogurt I made the other day.  Yum!

Strawberry Sauce

8 ounces fresh strawberries, hulled and sliced
1 tablespoon agave nectar or any other desired sweetener
1 tablespoon water

Place all ingredients in small saucepan over medium heat.  Cook 10 to 15 minutes until strawberries break up and sauce thickens a bit.  Makes about 1 cup, 2 points plus and 130 calories total.