RASPBERRY COULIS This raspberry dessert sauce can be served on just about anything you can imagine - on raspberries, on ice cream, on crepes, on poached pears, cheesecake, and the list goes on! I like to use a chinois when making this- but a fine sieve over a bowl- will work. The raspberries will turn wooden utensils red- so i like to use colored spatulas to help push the berries through the sieve. 12 ounce bag of frozen raspberries 2 T sugar Pour the berries into a chinois or sieve that has been placed over a bowl. Sprinkle the sugar over the berries. Allow them to defrost at room temp. When they are soft they will start to pass through the strainer. I use one spatula to help work the process inside the strainer and another on the outside to scrape off the coulis- the reason for this - i don’t want to transfer any seeds that i am working so hard to leave behind. I don’t rush the process- i just let gravity do it’s thing- give a push and scrape from time to time. In the end you will have about one cup of raspberry puree.http://www.happyinthekitchen.com/Site_2MarciasKitchenHome/Site2/Marcias_Kitchen_Home.html