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 Cooking Light

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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


  • 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


  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.
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