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Raspberry Coulis

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.