STRAWBERRY COULIS
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Provided by Colin Cowie
Categories Blender Food Processor Berry Citrus Dessert Easter Low Fat Quick & Easy Strawberry Spring Vegan Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- 1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
- 2. Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.
STRAWBERRY COULIS
A nice fresh strawberry sauce. Great spooned over pound cake, ice cream, crepes or anything you would eat fresh fruit on. Adopted 2/05
Provided by Mysterygirl
Categories Dessert
Time 5m
Yield 6 , 6 serving(s)
Number Of Ingredients 4
Steps:
- Place fruit, sugar, lemon juice and liquor into blender and puree.
Nutrition Facts : Calories 24.7, Fat 0.2, Sodium 0.6, Carbohydrate 6, Fiber 1.2, Sugar 4.2, Protein 0.4
BERRY COULIS
This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings (about 1 cup)
Number Of Ingredients 4
Steps:
- Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
- Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.
STRAWBERRY SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
- Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.
RASPBERRY COULIS
Use this recipe when making our Fig Holiday Roll.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.
STRAWBERRY COMPOTE
This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
- Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g
RASPBERRY COULIS
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 1 x 500ml jar
Number Of Ingredients 3
Steps:
- Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
- Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
EASY BLUEBERRY COULIS
Traditionally coulis is simmered in its own juices to thicken, but I wanted to speed up the process and went with cornstarch. The Grand Marnier® adds just a hint of orange flavor. This is great with cheesecake, drizzled over yogurt, or ice cream.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes.
- Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds.
- Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.
Nutrition Facts : Calories 153.6 calories, Carbohydrate 36 g, Fat 1 g, Fiber 4.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 2.5 mg, Sugar 27.7 g
RED BERRY COULIS
A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream
Provided by Cassie Best
Categories Dessert
Time 10m
Yield Makes about 200ml
Number Of Ingredients 3
Steps:
- Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.
Nutrition Facts : Calories 23 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber
RASPBERRY COULIS
Made with fresh raspberries, this simple coulis is the perfect use for extra berries. It can be used to top different desserts, crepes, or yogurt or even mixed into sparkling water, champagne, or a cocktail! If your raspberries are extra tart, add a bit more sugar.
Provided by France C
Categories Raspberry Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
- Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 2.1 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 0 mg
RASPBERRY OR STRAWBERRY COULIS
From Cooking Light Annual Recipes 2008. Serve this sauce over ice cream or pudding or even over brownies.
Provided by Dreamer in Ontario
Categories Sauces
Time 22m
Yield 3 1/2 cups, 14 serving(s)
Number Of Ingredients 5
Steps:
- Place fruit and 1 cup water in blender and process until smooth.
- Strain mixture through a fine sieve into a bowl and discard the solids.
- Combine puree, 1 1/2 cups water and sugar in a small saucepan.
- Combine juice and cornstarch in a small bowl, whisking until blended.
- Add cornstarch mixture to fruit mixture and bring to a boil over medium heat.
- Cook 5 minutes or until thick, stirring constantly.
- Strain again into a bowl and discard solids.
- Cool, cover and chill.
Nutrition Facts : Calories 53.8, Fat 0.1, Sodium 1.7, Carbohydrate 13.7, Fiber 0.9, Sugar 11.3, Protein 0.2
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