Add a sweet and zesty twist to your meals with this homemade sugar free raspberry vinaigrette! It has the perfect balance of flavors to add a little extra to your salad, ensuring you'll love your meal while keeping things on the healthier side.
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Why You Will Love This Recipe
Most raspberry vinaigrette dressings are full of sugar, specifically high fructose corn syrup. This recipe delivers all the fresh raspberry taste without added sugar. So all of us trying to control our sugar intake can enjoy the same delicious taste without sabotaging our dietary goals!
Ingredients Needed
How to Make Sugar Free Raspberry Vinaigrette
Of course raspberries are a very important ingredient. I use frozen raspberries as they are easiest keep on hand to use as needed. Plus they break down so nicely to make a purée.
Thaw the berries first by microwaving briefly. Then add a little balsamic vinegar and mix.
You can mash with a fork but I usually use my immersion blender to get them really mashed up. Set this mixture aside for about 10 minutes. You can measure out your other ingredients during this time.
Use a metal sieve to strain the raspberry purée from the seeds and pulp. One cup of raspberries will yield about ¼ to ⅓ cup of purée.
Transfer the collected purée to a small blender or food processor with the rest of the ingredients.
Blend at medium to high speed until you make a smooth mixture.
With my little blender (its really an extension of my immersion blender) it only takes 30 to 60 seconds. Give it a quick taste and adjust with a little more honey or brown sugar substitute as needed.
Transfer to a covered jar and store in the refrigerator until you are ready to use it!
Serving Suggestions
This sugar free raspberry vinaigrette is delicious on any salad, especially if it contains a little fruit. The tang of the raspberries plays really well with the sweetness of fruit. Try it with a beet salad or strawberry walnut salad. It's a great way to enhance the natural sweetness in those salads without adding unnecessary sugar!
Sugar Free Raspberry Vinaigrette
Ingredients
- 1 cup raspberries frozen
- ⅓ cup olive oil (extra virgin)
- 2 Tablespoons balsamic vinegar divided
- 1 Tablespoon sugar free honey
- 1 Tablespoon brown sugar substitute Swerve
- ¼ teaspoon salt or to taste
- ⅛ teaspoon white pepper or to taste
Instructions
- Place raspberries in a small bowl and microwave on high for two minutes to thaw and start to break down. Add 1 tablespoon balsamic vinegar, mix well with a fork or immersion blender. Set aside for 10 minutes.1 cup raspberries, 2 Tablespoons balsamic vinegar
- Use a metal sieve to strain the raspberry puree from the seeds and pulp. One cup of raspberries will yield about ¼-⅓ cup of puree.
- Add raspberry puree and all other ingredients to a small blender or food processor.⅓ cup olive oil (extra virgin), 1 Tablespoon sugar free honey, 1 Tablespoon brown sugar substitute, ¼ teaspoon salt or to taste, ⅛ teaspoon white pepper or to taste, 2 Tablespoons balsamic vinegar
- Blend ingredients at medium to high speed until well incorporated.
- Taste the dressing and adjust with a little more sugar free honey or brown sugar if needed.
Ksenia
This worked really well on my simple arugula salad. I am going to try it with red wine vinegar next!
Sula
Yummy on arugula!!