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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 168.1
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.5 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 9.3 g
  • Protein: -0.9 g

View full nutritional breakdown of Berry Coulis. calories by ingredient
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Berry Coulis.

Submitted by: SHELLPRO

Introduction

Recipe calls for Raspberries, I see no reason it doesn't work for all Berries! Found at foodnetwork.com Recipe calls for Raspberries, I see no reason it doesn't work for all Berries! Found at foodnetwork.com
Number of Servings: 2

Ingredients

    2 cups raspberries (about 12 ounces), rinsed

    3/4 cup Simple Syrup, recipe follows

    1 1/2 tablespoons fresh lemon juice

    1/2 tablespoon cornstarch

    Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.

    Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

    Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month

Directions

2 cups raspberries (about 12 ounces), rinsed

3/4 cup Simple Syrup, recipe follows

1 1/2 tablespoons fresh lemon juice

1/2 tablespoon cornstarch

Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.

Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month

Number of Servings: 2

Recipe submitted by SparkPeople user SHELLPRO.






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