2cupsripe strawberries, hulled and halved or quarried, depending on size
¾cupjam, any type of berry or their fruit or a mixture. (I used a combination of raspberry, apricot, orange marmalade and fig.)
¼cupsugar
½cupwater
6tablespoonsnon-fat Greek yogurt, for serving
Instructions
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 non-fat Greek yogurt.
Recipe Notes
Serving size: ¾ cupWhen made with regular jam:7*SmartPoints (Green plan)7*SmartPoints (Blue plan)6*SmartPoints (Purple plan)5*PointsPlus (Old plan)Each serving made with sugar-free jam has:4*SmartPoints (Green plan)4*SmartPoints (Blue plan)3*SmartPoints (Purple plan)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
Nutrition Facts
Strawberry Rhubarb Coulis (Dessert Soup) Recipe
Amount Per Serving (3 /4 cup)
Calories 176
% Daily Value*
Fat 0g0%
Carbohydrates 41g14%
Fiber 2g8%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.