19 December 2007

Raspberry Coulis

The term 'coulis' is French for strained liquid. You can make a savory or sweet coulis. A coulis is typically made from either fruits or vegetables and is thick with a smooth and creamy texture. As with any type of sauce, it is used to enhance the flavor as well as to add color to the plate, giving a more sophisticated presentation. Drizzled or pooled next to a dessert or main dish, it will certainly add a 'pop' to your plate. Adding a tablespoon of corn syrup will give the coulis a beautiful shine. I do not use corn syrup as I am against high fructose corn syrup in any application, but that is a rant for another time.

If you don't wish a raspberry coulis, substitute whichever fruit you prefer.

16 ounces pureed raspberries, strained
2 1/2 ounces Granulated sugar
1/2 fluid ounce lemon juice

1. Combine the strained fruit purée with the sugar. Add as much lemon juice as needed to balance the flavor of the sauce. Heat to dissolve sugar.

2. Serve warm or cold.

Calories: 41 kcal
% Calories from Fat: 3
% Calories from Carbs: 94
% Calories from Protein: 3
Total Fat (g): trace
Saturated Fat (g): trace
Monounsaturated Fat (g): trace
Polyunsaturated Fat (g): trace
Cholesterol (mg): 0
Sodium (mg): 1
Potassium (mg): 77
Total Carbohydrates (g): 10
Dietary Fiber (g): 1
Protein (g): trace
Calcium (mg): 7
Iron (mg): trace
Zinc (mg): trace
Vitamin C (mg): 26
Vitamin A (IU): 13
Vitamin A (RE): 1.5
Vitamin B6 (mg): trace
Vitamin B12 (mcg): 0
Thiamin (mg): trace
Riboflavin (mg): trace
Folacin (mcg): 8
Niacin (mg): trace

Food Exchanges
Starch/Bread: 0
Lean Meat: 0
Vegetable: 0
Fruit: 0
Non-Fat Milk: 0
Fat: 0
Other Carbs: 0.5

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