Raspberry Coulis
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.
Yield: About 3 1/2 cups (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 61
- Calories from fat: 3%
- Fat: 0.2g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.3g
- Carbohydrate: 15.3g
- Fiber: 1.7g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 0.0mg
- Calcium: 7mg
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
Preparation
- 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.
Raspberry Coulis Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Freezable, Gifts, Make-Ahead, Quick/Easy, 5 Ingredients or Less
- CUISINE: French
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Blender
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
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