Syrups in our home are usually fruit-based because my husband doesn’t like maple flavors. To stay on track with Trim Healthy Mama and to reduce his sugar intake, I make this Sugar Free Blueberry Syrup to top pancakes and to use in a variety of recipes.
This is a simple syrup base that you can adapt to many flavors. I’ve made it in these variations:
Lemon: Replace the blueberries with lemon juice for a bright, tangy syrup.
Other berries: Substitute strawberries, raspberries, blackberries, or a mixed-berry combination.
Peach: Use diced peaches in place of berries for a sweet, summery syrup.
Pineapple: Use 1/2 cup drained fresh or canned pineapple chunks and reduce the sweetener to 2 tsp.
Butter Pecan: Add 1 tbsp butter and 1 tbsp toasted pecans, and replace water with almond milk for a rich, nutty syrup.
Banana Walnut: Add 1 tsp banana extract and 1 tbsp toasted walnuts, replacing water with almond milk for a dessert-style topping.
The possibilities are endless—feel free to experiment and comment with the flavors you try!
I often swirl these syrups into ice cream made with my 1.5 qt. automatic frozen yogurt/ice cream maker. They’re delicious folded into Cottage Style Vanilla Ice Cream or Sugar Free Cheesecake Frozen Custard, and they also work well in mug muffins, yogurt parfaits, cakes, and cupcakes.
Sometimes the simplest recipes are the most versatile. This Sugar Free Blueberry Syrup takes only a few minutes to prepare and will keep in the refrigerator for about two weeks if it lasts that long.
I recently tried using THM Gentle Sweet in this recipe. The xylitol in that sweetener behaves more like sugar in texture and mouthfeel. Please be extremely careful with xylitol around pets—xylitol is toxic to dogs and other animals even in small amounts.
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Products I recommend:
Available items and tools I find helpful for making syrups and frozen treats.
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