2 Tbsp coconut nectar
1 Tbsp corn starch
1/4 cup water
1/4 tsp raspberry extract
In saucepan, over low to medium heat, bring strawberries to a simmer. Add coconut nectar, stir frequently as they cook down. when they are soft and the juice has take over, mix corn starch and water in a cup, stir slowly into the strawberries, pouring it a little at a time to avoid lumps. Keep stiring. Add raspberry extract. Stir some more. When soup is glossy and slightly thick, remove from the heat. Cool for a few min and serve warm. (the whole pot is only around 300 calories.)
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