Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
1 3/4 cups.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice strawberries; crush berries in a shallow pan, using a potato masher or fork. Pour berries through a wire-mesh strainer lined with 2 layers of cheesecloth into a bowl; press with back of spoon against the sides of the strainer to squeeze out 2 cups juice. Discard pulp remaining in strainer.

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  • Combine juice, sugar, and syrup in a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring frequently. Remove from heat, and skim off foam. Let cool. Cover and store in refrigerator up to 10 days. Serve with low-fat cheesecake, fruit, nonfat frozen yogurt, pancakes, or waffles.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

33 calories; carbohydrates 8.3g; sodium 4mg.
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