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
Berry Coulis.
Submitted by: SHELLPROIntroduction
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.comNumber 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.
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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