Raspberry coulis is a delicious sauce made from fresh raspberries that you can drizzle over cakes (for example, golden pound cake or lemon pound cake). You can even dunk cookies into it.
From Dorie Greenspan’s Baking: From My Home to Yours
- 1 pint (2 cups) red raspberries, fresh or frozen (partially thawed if frozen)
- 3 tablespoons sugar, or more to taste
- Put berries and sugar in a blender or food processor and blend until pureed.
- Taste and mix in more sugar if needed.
- Press coulis through a strainer or food mill to eliminate seeds.
In case you are still trying to lose your holiday weight gain (like me) or need to serve dessert to health-conscious friends, this is a great compromise between healthiness and sweetness. All the colors from the papaya and berries also make it a pretty dish.
Yield: 2 servings
1 ripe papaya
Mix of berries (raspberries, blackberries, blueberries, sliced strawberries…)
- Slice the papaya in half and scoop out the seeds. If you want to be fancy, you can slice off the tip of the papaya (where the stem used to be).
- Fill the indentation in each half with a mix of your favorite berries.