Raspberry Coulis

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Raspberry Coulis Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Coulis (koo-LEE) is a French term for a puree and sauce. This one can be served over ice cream or low-fat brownies.
About 3 1/2 cups (serving size: 1/4 cup)


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4 1/2 cups fresh raspberries (about 1 1/2 pints)
2 1/2 cups water, divided
3/4 cup sugar
1/4 cup fresh lime juice (about 4 limes)
2 tablespoons cornstarch


Place raspberries and 1 cup water in a blender; process until smooth. Strain raspberry mixture through a fine sieve; discard solids. Combine raspberry puree, remaining 1 1/2 cups water, and sugar in a small saucepan. Combine juice and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture to raspberry mixture; bring to a boil over medium heat. Cook 5 minutes or until thickened, stirring constantly. Strain through a fine sieve; discard solids. Cool. Cover and chill.

Created date

April 2007

Nutritional Information

Calories 61
Caloriesfromfat 3 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.3 g
Carbohydrate 15.3 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 0.0 mg
Calcium 7 mg