Raspberry Coulis

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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, Cooking Light

MAY 2007

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  • 4

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

Step 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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