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Old 02-11-2007, 08:25 PM   #1
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Blueberry Coulis

I needed some coulis for some recipes I am working on and this turned out very nice so I thought I'd share for anybody interested

Sugarfree Blueberry Coulis
3 cups blueberries (fresh or frozen)
1 cup water
1/3 cup granular erythritol
2 T. not/Sugar
1 splenda quick pack (ie 1 cup sweetener equivilent)

Simmer to thicken and reduce by 1/2

Yeild: 2 cups blueberry coulis (approx. 1.5 carbs per T.)

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Old 02-12-2007, 12:23 AM   #2
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Yum!

That would make a nice topping for just about ANYTHING!

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Old 02-12-2007, 01:05 AM   #3
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Blueberry Pecan Coconut Cacao Nib Bark

1/2 cup blueberry coulis

[COLOR="DarkRed"]1/3 cup granular erythritol
2 T. not/Sugar
1 T. DiabetiSweet brown
1 splenda quick pack[/COLOR]

3 oz. unsweetened chocolate
2 T. butter

1 cup pecans (mixed chopped)
1/4 cup cacao nibs
1/2 cup unsweetened coconut

In a non stick sauce pan, mix and bring to a near boil blueberry coulis and [COLOR="DarkRed"]sweetener mix[/COLOR].
Lower heat to simmer and stir in butter chocolate until melted completely.
Bring to a near boil again then remove from heat and stir in pecans, coconut and nibs.
When well combined, turn out into a non-stick foil lined 9 x 9 pyrex dish.

Freeze 15 to 30 minutes to set and then cut into 3 x 3 squares.

Yeild 9 squares @ 4 carbs per square.

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Old 02-12-2007, 02:37 AM   #4
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Kevin,

I love blueberries...thanks so much. You are always an inspiration to me! I will definitely try this...

Marla
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Old 02-12-2007, 03:01 AM   #5
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Quote:
Originally Posted by babydollsea View Post
I love blueberries...

I have a pretty fair size orchard and these blueberries came from my 2006 crop.





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Old 02-12-2007, 06:31 AM   #6
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Dang, Kevin, you are one lucky person to have those blueberries. . .

I do have some freeze dried ones. . .probably good--maybe not for this recipe, but not the same as fresh or fresh frozen.

Keep up the good work. Both the coulis and the bark sound good (but I'm still working on Expresso bean bark. . .heh heh. . .I'm the only one that loves it so it'll keep me knoshing for a long while. . .)

BTW, coulis is a word in cuisine I'm not familiar with. . .is it a sauce?
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Old 02-12-2007, 06:44 AM   #7
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That looks yummy. I've never heard of coulis either. I don't have any cacao nibs.
I love blueberries but they are expensive to buy. You are fortunate to have that orchard. It looks beautiful too.
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Old 02-12-2007, 07:05 AM   #8
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Quote:
Originally Posted by magnamater View Post
BTW, coulis is a word in cuisine I'm not familiar with. . .is it a sauce?
Jude is actually the one that gave me that name. I didn't know what it was called so I asked her.

http://en.wikipedia.org/wiki/Coulis
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Old 02-12-2007, 08:03 AM   #9
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The word "coulis" is, as you might expect, French. It comes from the French verb "couler" (pronounced COO-LAY) which means "to flow". The idea was that the puree would be thin enough to "flow" onto the plate or food.

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Old 02-12-2007, 09:57 AM   #10
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http://www.epicurious.com/cooking/ho.../entry?id=2095
Quote:
coulis
[koo-LEE]
1. A general term referring to a thick puree or sauce, such as a tomato coulis. 2. The word can also refer to thick, pureed shellfish soups. 3. Originally, the term coulis was used to describe the juices from cooked meat.

Blueberry Coulis:


Basil Oil Coulis:
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Old 02-12-2007, 09:58 AM   #11
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You may not have heard of them, but you've probably seen them, many a time.

Pretty common term in the kitchen.

And Kevin, that bark recipe (which makes me think of a kind of no-bake cookie/candy recipe, very rich looking!) deserves its very own thread. It's VERY yummy looking.


Last edited by theislandgirl; 02-12-2007 at 09:59 AM..
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Old 02-12-2007, 10:09 AM   #12
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Not to nitpick, but...

...the noun "coulis" is indeed said "COO LEE". It is the root verb "couler" that is pronounced "COO LAY".

Sorry, couldn't resist. I'm a retired French teacher!

Ginny
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Old 02-12-2007, 11:18 AM   #13
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Originally Posted by theislandgirl View Post
And Kevin, that bark recipe (which makes me think of a kind of no-bake cookie/candy recipe, very rich looking!) deserves its very own thread. It's VERY yummy looking.

Thanks Jude, I almost did that but thought it needed to be preluded by the coulis. I do plan on adding this one to my web site though.
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Old 02-12-2007, 05:02 PM   #14
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Quote:
Originally Posted by rexsreine View Post
...the noun "coulis" is indeed said "COO LEE". It is the root verb "couler" that is pronounced "COO LAY".

Sorry, couldn't resist. I'm a retired French teacher!

Ginny
Did somebody say [B]coo-lay[/B]? Missed it. Tsk...and yes, you ARE nitpicking!

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Old 02-12-2007, 05:24 PM   #15
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Old 02-12-2007, 09:13 PM   #16
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any suggestions for the subbing of the cocoa nibs? i think i might break down and order some, recipe sounds too good to pass up...now i just have to remember where the web site is for them.
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Old 02-12-2007, 09:34 PM   #17
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any suggestions for the subbing of the cocoa nibs? i think i might break down and order some, recipe sounds too good to pass up...now i just have to remember where the web site is for them.
If you google "raw peeled organic cacao nibs" you will find a bunch of hits.

You could always just use more nuts or coconut if you didnt want to use cacao nibs.

Last edited by Kevinpa; 02-12-2007 at 09:36 PM..
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Old 02-13-2007, 10:32 AM   #18
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Quote:
Originally Posted by Kevinpa View Post
If you google "raw peeled organic cacao nibs" you will find a bunch of hits.

You could always just use more nuts or coconut if you didnt want to use cacao nibs.
Could also hunt down some organic (cocoa or cacao) beans and just crush them roughly. That's what makes them nibs.

You MIGHT also find them in a local health food store or gourmet store.

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Old 03-03-2011, 05:26 PM   #19
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Too much good info here to lose!
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Old 06-30-2011, 12:36 PM   #20
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Not sure of something. I am ordering Erythritol and in the recipe it calls for granular, and the only 2 that netrition has are powder and crystals. which one should I buy? am also considering buying the sweetener, but I have so much Splenda, thinking of using that instead...
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