Yield: 4 servings
|12 ounces||Frozen raspberries|
|1 teaspoon||Fresh lemon juice; or lime|
|Fresh mint leaves; for garnish|
A coulis is a lowfat way to add flavor and decoration to any dish. A dessert coulis (puree) adds interest to fruit, yogurt, ice cream, cake, or brownies. Another idea is to drizzle coulis on an endive and romaine salad with optional fruit: grapes, pears, apples and nuts.
1. Remove 8 whole berries for garnish. Puree the remaining raspberries until smooth. Strain through a medium-fine sieve to remove seeds.
2. Add fresh lemon juice and honey to the raspberry puree and stir to mix well.
3. To make cantaloupe fans, cut the cantaloupe into quarters and remove the seeds and rind. Using a sharp knie, slice each quarter lengthsize without cutting completely through (leave about an inch uncut on one end). Open out each quarter into a fan.
4. Spread a quarter of the raspberry puree on a ten-inch plate. Carefully position the cantaloupe fan. Decorate with whole berries and mint leaves.
Each: 135 cals, 1g fat, 16mg sodium, 2g protein, 33g carb, 7g fiber.
*Raspberry cream: blend a small amount of low-fat ricotta or low-fat yogurt with the pureed raspberries. *Substitute other berries/fruit. *Combine berries/fruit: raspberry-cranberry; raspberry-pear. *Add spice to the berries: cinnamon, nutmeg, or cardamom. *Add extracts: almond, vanilla, or peppermint to the puree. *Add nut paste or butter to the puree. Add lemon curd to the puree. *Use other sweeteners: maple syrup, brown sugar, or none. *Instead of cantaloupe, substitute honey dew, pears, apples, nectarines, or mangos.
Recipe by: Reader's Digest How To Book of Healthy Cooking Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 03, 1999, converted by MM_Buster v2.0l.