Gluten Free Maple Raspberry Breakfast Yogurt Sundae

Maple Syrup

Yield: 8 – 2 tablespoon servings

Ingredients:

1 cup Water

1 cup powdered Lite & Sweet

1 ½ teaspoons Maple Extract

½ teaspoon Xanthan Gum

Directions:

  1. In a small saucepan on medium high heat, mix the Lite & Sweet, water and maple extract together.
  2. Bring the ingredients to a gentle boil. Simmer for approximately 5 minutes, stirring occasionally, until the Lite & Sweet dissolves fully.
  3. Pour the liquid into a blender. Sprinkle lightly, half the xanthan gum over the top of the liquid. Puree immediately, until there is no lumps remaining. Repeat with the remaining xanthan gum.
  4. Wait a few minutes to allow the syrup to thicken further. If it’s still thinner than you’d want just add a little bit more xanthan gum using the same method. Serve immediately!

Breakfast Sundae

Ingredients:

1 tablespoon of my Sugar Free Maple Syrup recipe

⅓ cup fresh Raspberries

1 cup low-fat Greek Yogurt

¼ cup fresh Blueberries

1 tablespoon Almonds, sliced

Directions:

  1. In a bowl, mash the Sugar Free Maple Syrup with the raspberries until it becomes saucy.
  2. Scoop the yogurt into your chosen bowl, top with the raspberry maple sauce and top with the fresh blueberries and roasted almonds. Serve immediately and enjoy!

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Gluten Free Maple Raspberry Breakfast Yogurt Sundae
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