(Total Time: 23 MIN| Serves: 10)
1 cup hulled and sliced fresh strawberries
1 cup fresh raspberries (divided)
½ cup Swerve
2 tbsp. fresh lemon juice
1 tbsp. arrowroot starch
1 tbsp. filtered water
In the bottom of Instant Pot, place, strawberries, ½ cup of raspberries, Swerve and lemon juice and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 3 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
Meanwhile in a small bowl, dissolve arrowroot starch in water.
Remove the lid and select “Sauté”.
Add arrowroot starch mixture and stir to combine.
Cook for about 4-5 minutes, stirring continuously.
Stir in remaining raspberries and select the “Cancel”.
Transfer compote into an airtight container and keep aside at room temperature to cool completely.
Refrigerate before serving.
Per Serving (Calories 15|Total Fat 0.1g| Net Carbs 0.34g| Protein 0.3g| Fiber 1.1g)