2 rhubarb stalks (diced in small pieces)
½ cup raspberries
1 cup chayote squash (diced in small pieces)
1 Tablespoon Torani Sugar-free Raspberry syrup
1 teaspoon cinnamon (ground)
½ teaspoon pumpkin spice
1 Tablespoon coconut oil
1 Tablespoon Ghee or butter
1 Tablespoon xylitol
1 Tablespoon erythritol
¼ cup water
1. Saute rhubarb and chayote squash in melted coconut oil and butter on medium heat until softened.
2. Add remaining ingredients and cook an additional 5 minutes on medium heat.
3. Reduce heat and simmer until water reduced and mixture has the appearance of jam (about 20-30 minutes).
4. Cool completely then place in mason jar or other glass jar with lid.
Serving size: 28 grams or about 1 ounce
Suggestions: Add to plain yogurt, topping for low carb ice cream, with low carb toast or crackers, as a chutney side with Indian recipes, accompanying any vegetable or meat dish.
Nutritional information per ounce (about a tablespoon):
Calories= 21, Fat= 1.7 grams, Protein= 0.2 grams, Net carbs= 2.0 grams.