Working on a keto from scratch New York style Philadelphia cream cheese cheesecake, fruit sauce topping

Normally I would buy a container at Publix of frozen strawberries in a sugar syrup.

Since I'm making this low carb I modified a recipe for strawberries to use with a blend of strawberries, blackberries and raspberries,

This is the recipe that I modified:

https://www.allrecipes.com/recipe/143008/simple-strawberry-sauce/

I always buy fresh strawberries, blackberries, raspberries and blueberries when they are in season and then flash freeze them and then transfer them into freezer bags.

Since I was out, this was the portions that I used, you can modify this to any ratio that you want as long as you end up with roughly 64 oz of fruit.

The packs that I used came from Sam's Club so that is what this ratio is based on.

You can substitute frozen sliced or frozen whole strawberries and triple berry blend you'll just need to slice it if necessary and I would suggest slicing it while still frozen.

If you're concerned about blackberry seeds, use raspberries instead of a raspberry blackberry blend .

When using fresh fruit

Ingredients:

• One 12 oz pack fresh raspberries
• One 18 oz pack blackberries
• One 2 lb pack fresh strawberries
• 2/3 to 3/4 cup granular allulose (I took the granular allulose and then made it into a powder)

Preparation:

1. Wash the fruit.
2. Trim the strawberries including removing the hard part at the top.
3. Cut the strawberries into slices.
4. Cut the raspberries in half.
5. Cut the blackberries into slices.
6. Mash some of the fruit or puree it in a blender (I eyeball it depending on how thick I want it).
7. Dissolve your sweetener into the puree or mash.
8. Add the rest of the fruit and stir it real good.
9. Cover and refrigerate until ready for use (I let mine set overnight).