Raspberry Puree No Sugar Recipes

SUGAR FREE RASPBERRY PUREE (KETO FRIENDLY)

Steps:

• Defrost the raspberries.
• Blend in Vitamix or blender with water.
• Take through sieve to hold back seeds.
• Add lemon juice and heat on low for about ten minutes. Allow to cool.
• Refrigerate in a jar or container with lid. Purée will thicken.

3 WAYS TO MAKE RASPBERRY PUREE - WIKIHOW

Steps:

• Combine the ingredients in a saucepan. Place the raspberries, sugar and lemon juice in a large saucepan. You may use fresh raspberries if they're in season, or frozen raspberries, which are available year round and are picked and frozen at the peak of freshness. Stick with the minimum amount of sugar and lemon juice that the recipe recommends for now. More can be added to taste later if the puree turns out too tart or sweet. If you are using frozen raspberries, allow them to thaw enough to separate from one another or defrost them in the microwave before heating to make puree.
• Cook over medium heat. Turn on the stove to low-medium or medium heat and begin heating the raspberry mixture. The sugar will begin to melt and combine with the liquid from the raspberries and lemon juice, stewing the fruit. Cook for around 10 minutes or until the raspberries begin to break down and integrate with the liquid, stirring frequently. Cooking on too high a heat might cause the mixture to scorch. Sugar in particular has a very low burning point. Make sure there is another liquid in the pan to dissolve the sugar so that it doesn't burn as it melts.
• Pour the mixture through a strainer to extract the seeds. Position a fine mesh strainer over a large bowl and pour the raspberry mixture over the top. The liquid will run through the strainer while the larger solids will be trapped. Use the back of a spoon to force the remaining fruit through the strainer until only the seeds are left. This method will result in a thick puree that contains some small chunks of the stewed raspberries.
• Refrigerate the puree. Chill the finished puree until it has had time to set up. The puree will thicken on its own as it sits. Take the puree out once it is ready to be used or served. You can also serve it warm as a topping for cakes, custards and ice cream, though it will be slightly thinner than puree that has been refrigerated. Raspberry puree will stay good in the refrigerator for a week or longer. You also have the option of freezing the puree until you need it.

RASPBERRY PUREE

Steps:

• Place raspberries in a blender; cover and process until pureed. Strain, reserving juice; set aside. Discard seeds. Core pears from bottom, leaving stems intact. Peel pears; set aside., In a large saucepan, bring the grape juice, sugar and lemon juice to a boil; add pears. Reduce heat; cover and simmer for 5-7 minutes or until tender; drain., For each serving, spoon raspberry sauce on plate, then top with a pear. Garnish with whipped cream.

RASPBERRY SAUCE - NO ADDED SUGAR

Steps:

• Place raspberries in blender container; blend until smooth. Strain through sieve; discard seeds. Stir orange juice, EQUAL, and orange peel into pureed berries.
• Serve over fresh fruit, frozen yogurt, or cheesecake.

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

RASPBERRY PURéE

Steps:

• Mush the raspberries in a small saucepan.
• Add the water, and turn stove top to medium.
• Stir for at least 5 mins.
• Bring to a simmer for 5-7 mins.
• Add in the powdered sugar, on teaspoon at a time.
• Optional: blend purée in blender for smoother texture.