This wonderful sauce made from fresh or frozen raspberries can be used in many ways. Coulis is usually made without the seeds. But I don’t like to strain those out unless I’m putting on the dog for company, as there is so much healthy fiber in those seeds. Your call on that one, but leaving the seeds in gives you an added fiber deduction on the carb count! 🙂 This recipe makes about 1 cup of raspberry coulis, or 48 tsp. total That will top many scones, cookies, biscuits, a cheesecake, or float pretty liqueur-soaked poached pears or simply some sauteed apples! You can get creative with this sauce. 🙂
This recipe is suitable once you get to Phase 2 Atkins OWL or for Keto diets if you can fit in the carbs. It is suitable for Paleo-Primal if you use a plan-suitable thickener like chia seed gel.
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1 c. fresh or frozen unsweetened raspberries (with juice)
3/4 c. sugar equivalent your favorite sweetener (I used ½ c. erythritol + ¼ c. Splenda)
about ¼ tsp. xanthan gum (or your favorite thickener
DIRECTIONS: Place the fruit in a medium saucepan. Add your sweetener. Bring to a simmer and lower to medium low heat. Simmer slow, stirring constantly, until it thickens to your liking for the intended purpose. Use for your application (either warm or chilled). Refrigerate any unused sauce in a lidded jar. Should keep about 5-7 days.
NUTRITIONAL INFO: Makes 1 cup or 48 tsp. Each teaspoon contains:
0.03 g fat
0.77 g carbs, 0.39 g fiber, 0.38 g NET CARBS
0.06 g protein