In a medium saucepan, place water, mixed berries, Truvia, water, and chia seeds. Muddle the raspberries with the back of a spoon to give you a rough purée. Cook over medium heat, stirring frequently until the mixture has thickened.
Remove from the heat and stir in lemon juice. Store in the refrigerator for up to a week.
Substitute any berries of choice for the mixed berries.
Add 1 tablespoon of water and use as a compote to go with the Coconut Pannacotta or other desserts.
I keep this in the fridge since I'm not sure that erythritol acts as a good preservative.
NOTE: Do not use pure Erythritol for this recipe as it tends to get grainy when refrigerated.