Sugar-Free Barbecue Sauce Recipe
A great marinade for salmon and chicken - it would also work for almost any summer kabob on the grill, including veggie, pork, chicken and fish.
Servings: 8
Ingredients
- 1 medium unpeeled apple, cored and chopped
- 1 can (14 ounces) kidney beans, rinsed and drained
- 1 tablespoon tomato sauce
- 2-3 tablespoons brown sugar substitute (I used Swerve)
- 2 tablespoons water
- Drops of hot sauce, if desired
Instructions
- Combine all the ingredients in a small saucepan and bring to a simmer. Cook over low heat for 30 minutes, stirring occasionally.
- Remove pan from heat and cool slightly.
- Place mixture in a food processor, or blender, and puree to desired consistency.
- Taste and add drops of hot sauce if desired.
Notes
Serving size: 1/4 cup
WW Points: 0
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 0 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 1 PointsPlus (Old plan) Any kind of apple will be fine here—I used a Honey Crisp which gave the sauce a not too sweet tang. Depending on your BBQ preference—sweet style or spicy, try varying amount of brown sugar substitute. Drops of hot sauce at the end will solve an overly sweet sauce, especially if you like spicy BBQ. I used a tiny splash of Sriracha. If you like a traditional smooth sauce, it's best to use a blender to really get a shiny smooth consistency. I used a food processor so mine is a little chunkier because I love the texture that the beans give the sauce.
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 0 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 1 PointsPlus (Old plan) Any kind of apple will be fine here—I used a Honey Crisp which gave the sauce a not too sweet tang. Depending on your BBQ preference—sweet style or spicy, try varying amount of brown sugar substitute. Drops of hot sauce at the end will solve an overly sweet sauce, especially if you like spicy BBQ. I used a tiny splash of Sriracha. If you like a traditional smooth sauce, it's best to use a blender to really get a shiny smooth consistency. I used a food processor so mine is a little chunkier because I love the texture that the beans give the sauce.
Nutrition
Serving: 1/4 cup | Calories: 12kcal | Carbohydrates: 7.4g | Protein: 1.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 136mg | Potassium: 159mg | Fiber: 1.8g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg