Life post-Harvey is finally getting back to normal (for us at least). Despite having Labor Day off last week, Jonathan and I had a fairly normal week. Work life was normal, we saw friends this weekend, and are finally back on our healthy eating bandwagon. When you’re cooped up in the house for five days due to a hurricane and flooding, it’s pretty easy to literally do nothing but eat, freak out about flooding, eat more, hide in the tornado closet, and get minimal sleep. Did I mention eating? Anyway, we had friends over this weekend. It was so fun! I whipped up a batch of chocolate panna cotta (I’ve been on a panna cotta kick lately), and jazzed it up with raspberry coulis. Sounds fancy, right? Raspberry Coulis is SO esay to make. You need three simple ingredients and a powerful blender (like a Vitamix) to pulverize the seeds.
Raspberry Coulis Ingredients
You will need fresh raspberries. Opt for one of the larger 11 oz containers. It will leave you some leftover berries for garnish…and snacking! Grab the sugar or other sweetener like Erythritol, Stevia, Xylitol, Coconut Sugar or Agave Nectar. Note – the recipe uses real sugar, so check conversions if you are making a low carb or paleo version. The last thing you will need is a small lemon.
The Importance of a Good Blender
A blender capable of pulverizing raspberry seeds is super helpful when preparing raspberry coulis. I used a Vitamix from the Legacy Series to get the job done. These blenders are amazingly powerful. There are zero raspberry seeds in my coulis. Pulverizing the seeds prevents you from having to push the sauce through a fine mesh sieve or chinois. However, if you need a great chinois, this one from Sur La Table is amazing. It’s wide enough at the top to fit over a pot or bowl. I highly recommend the pestle, too.
Raspberry Coulis – The Execution
Honestly, this could not be easier to make.
Drop the berries, sugar (or other sweetener) and lemon juice in a Vitamix or similar blender. Blend on medium until seeds are fully pulverized, about 30 seconds. Pour the prepared coulis into a bowl or dish with a spout. Serve with pancakes, panna cotta, cakes, ice creams, or other desserts.
Low Carb Version
Raspberry Coulis can be made low carb if you substitute a sweetener like Xylitol, Erythritol, or similar sweetener for the sugar. Raspberries are fairly low on the carb count. 1/4 of the prepared coulis will be about 4 NET CARBS depending on the sweetener used.
Store leftover coulis in an air-tight sealed jar or container for up to three days.
Simple Raspberry Coulis
Raspberry Coulis is unbelievably easy to make. It's great on pancakes, panna cotta, creme brulee and almond cake. The possibilities are endless with this bright tangy sauce.
- 1 cup raspberries , fresh
- 3 tbsp sugar
- 1 tsp lemon juice , fresh squeezed
In a powerful blender, combine berries, sugar and lemon juice.
Blend on medium speed (speed using a Vitamix) until all raspberry seeds are pulverized.
Pour out of the blender and in a serving bowl. Serve with desired dish right away.
Note - if you don't have a blender that is capable of pulverizing the seeds, after blending, run the coulis through a chinois or fine mesh strainer to remove the seeds.
Nutrition Information (per tablespoon of coulis and prepared with real sugar):
Calories 13; Total Fat 0 g; Cholesterol 0 mg; Sodium 0 mg; Potassium 13 mg; Total Carbohydrates 3 g; Fiber <1 g; Sugar 2.5 g; Protein 0 g