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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 16 |
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Taken from The Everyday Low-Carb Slow Cooker Cookbook Frozen berries work just fine and you don't need to thaw them first, just increase cooking time to 4 hours. Ingredients:
1 lb fresh blueberries, rinsed and picked over (about 3 1/2 cups) |
1 lb fresh strawberries, rinsed and roughly chopped (about 3 1/2 cups) |
2 tablespoons quick-cooking tapioca |
1/2 cup splenda granular, artificial sweetener |
1 pinch salt |
Directions:
1. Combine all ingredients in the slow cooker crock; mix well.
2. Cover and cook on LOW for 3 hours, stirring several times during cooking.
3. Refrigerate any unused sauce.
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