(Total Time: 45 MIN| Serves: 4)
2 cups raspberries
1 cup swerve
1 tsp freshly grated lemon zest
1 tsp vanilla extract
Plug in your instant pot and press the ‘Saute’ button. Add raspberries, swerve, lemon zest, and vanilla extract. Stir well and pour in 1 cup of water. Cook for 5 minutes, stirring constantly.
Now pour in 2 more cups of water and press the ‘Cancel’ button. Seal the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ button and set the timer for 15 minutes on low pressure.
When you hear the cooker’s end signal, press the ‘Cancel’ button and release the pressure naturally for 10-15 minutes. Move the pressure handle to the ‘Venting’ position to release any remaining pressure and open the lid.
Optionally, stir some more lemon juice and transfer to serving bowls.
Chill to a room temperature and refrigerate for one hour before serving.
Per Serving (Calories 48 | Total Fats 0.5g | Net Carbs: 5g | Protein 1g |Fiber: 5.3g)