By Elizabeth Branch
Updated November 05, 2013

You hardly notice the small seeds when you pop a fresh rasperry, or strawberry or blueberry, into your mouth. But when you want a velvety smooth teture for a soup or dessert sauce, you'll need to remove the seeds. Straining the berry mixture through a sieve separates the fruit juice and pulp from the seeds.

Try this Kitchen Shortcut with Warm Chocolate Souffle Cakes with Raspberry Sauce.