Strawberry Rhubarb Coulis (Dessert Soup) Recipe

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5 from 1 vote

Strawberry Rhubarb Coulis (Dessert Soup) Recipe

A simple and delicious dessert soup, this low fat strawberry rhubarb coulis from Jacques Pepin is a winner!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: dessert soup, strawberry rhubarb dessert, strawberry soup

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

2 cups (1-inch chunks) of rhubarb
2 cups ripe strawberries, hulled and halved or quarried, depending on size
3/4 cup jam, any type of berry or their fruit or a mixture. (I used a combination of raspberry, apricot, orange marmalade and fig.)
1/4 cup sugar
1/2 cup water
6 tablespoons non-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.

Notes

Serving size: 3/4 cup

WW Points: 4

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

Each serving made with sugar-free jam has:

4 SmartPoints (Green plan)

4 SmartPoints (Blue plan)

3 SmartPoints (Purple plan)

When made with regular jam:

7 SmartPoints (Green plan)

7 SmartPoints (Blue plan)

6 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

I decreased the serving size to 3/4 cup, which was more than enough, and used a dollop of plain non-fat Greek yogurt instead of sour cream or whipped cream.

Served with shortbread cookies, it was the perfect dessert for Weight Watchers and non Weight Watchers alike.

Nutrition