Raspberry Coulis

This raspberry coulis sauce is a handy trick for any cook who wants an easy way to dress up dessert. Besides adding extra zip to our almond torte, it's good over plain pound cake and turns vanilla ice cream into a cheery sundae. The sauce keeps up to 1 week tightly covered and refrigerated. You can gently reheat over low heat before serving, if you like.

 

Yield:

Makes 1 cup

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 64
Caloriesfromfat 3 %
Protein 0.3 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 16 g
Fiber 1.4 g
Sodium 0.5 mg
Cholesterol 0.0 mg

Ingredients

2 cups fresh or frozen raspberries
About 1/2 cup sugar
About 1 tbsp. lemon juice

Preparation

1. In a medium saucepan over medium-high heat, bring raspberries and 1/2 cup sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes.

2. Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 tbsp. lemon juice. Taste and add more sugar or lemon juice if you like. Serve coulis warm or at room temperature.

Note: Nutritional analysis is per 2-tbsp. serving.

Note:

April 2007