Coulis (koo-LEE) is a French term for a puree and sauce. This one can be served over ice cream or low-fat brownies.

Lisa Bell
Recipe by Cooking Light May 2007

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Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

Yield:
About 3 1/2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

61 calories; calories from fat 3%; fat 0.2g; poly fat 0.1g; protein 0.3g; carbohydrates 15.3g; fiber 1.7g; iron 0.2mg; calcium 7mg.
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