Berries and sieved fruit
A raspberry is seeds held together by juice, and what happens to it in a sieve is the whole of the argument.
Berries are on the avoid list of the leaflet this book follows, and of every other list compared for it, for one reason. The seeds are distributed through the flesh rather than sitting in a core you can cut out, so there is no way to eat the fruit and not eat the seeds.
The argument for the sieve
Blend raspberries and push the purée through a fine sieve, pressing hard, and what stays behind is a dry cap of seeds and skin. What comes through is smooth juice and pulp with nothing structural in it at all. The leaflet allows smooth fruit juice without bits, and a properly sieved coulis is closer to that than to a bowl of berries.
That is a reading rather than a ruling, and it should be described as one. Some hospitals would still say leave berries out in every form, and if that is what you have been told, this page does not change it. The same logic covers sieved strawberry and sieved ripe mango, neither of which is named on the leaflet this book follows.
What this book does
Uses berries only as a sieved purée, never whole, never as a garnish, and never blended without the sieve, because a blender chops seeds without removing them. Each recipe that uses one carries a line saying that some hospitals would leave berries out entirely.
The fruits with no argument attached are more numerous than you might expect. Ripe banana, tinned pear and peach, melon with no skin or seed, stewed peeled apple and stewed skinned plum are all straightforwardly allowed, and most of the fruit in this book is one of those.
What you should do
Ask specifically about sieved fruit purées rather than about berries, because they are different questions and the answer may differ. If you are asked to leave berries out altogether, stewed apple or a tinned peach warmed through will stand in anywhere a coulis appears, and the puddings will be none the worse.