Strawberry Rhubarb Coulis (Dessert Soup)
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Strawberry Rhubarb Coulis (Dessert Soup) might be a recipe you should try. This recipe serves 6. For 75 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This soup has 168 calories, 2g of protein, and 0g of fat per serving. 14 people were impressed by this recipe. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Simple Nourished Living. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of quarried, nonfat greek yogurt, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is rather bad. Similar recipes include Strawberry-Rhubarb Cream Dessert, Strawberry Rhubarb Dessert Bars, and Fresh Strawberry Rhubarb Compote Dessert.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
¾ cup jam (any type of berry or their fruit or a mixture. I used a combination of raspberry, apricot, orange marmalade and fig)
6 tablespoons nonfat greek yogurt, for serving
2 cups 1-inch chunks of rhubarb
¼ cup sugar
½ cup water
2 cups ripe strawberries, hulled and halved or quarried, depending on size
Equipment:
sauce pan
bowl
ladle
Cooking instruction summary:
Place the rhubarb, strawberries, jam, sugar and water in a large stainless steel saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and cook for 10 minutes or until the fruit is well cooked and tender when pierced with a fork.Cool to room temperature and refrigerate until serving time.To serve, ladle into small soup plates or bowls. Serve topped with a tablespoon of nonfat greek yogurt.
Step by step:
1. Place the rhubarb, strawberries, jam, sugar and water in a large stainless steel saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and cook for 10 minutes or until the fruit is well cooked and tender when pierced with a fork.Cool to room temperature and refrigerate until serving time.To serve, ladle into small soup plates or bowls.
2. Serve topped with a tablespoon of nonfat greek yogurt.
Nutrition Information:
covered percent of daily need
