1. Combine the first 5 ingredients in a small, heavy saucepan over medium heat. Heat to about 180 degrees or until thick (about 6 minutes), stirring constantly with a whisk; remove from heat. Add butter and rind, stirring until butter melts. Place curd in a medium bowl. Cover surface of curd with plastic wrap, and chill completely. Spoon 2 tablespoons curd into each of 8 small cups. Top each serving with 1 1/2 tablespoons blueberries and 1 1/2 tablespoons raspberries. Repeat layers of curd and berries. Top each serving with 1 teaspoon of graham cracker crumbles.
CALORIES: 174 FAT: 81g (sat:4g,mono:2.7g, poly:0.9g) PROTEIN: 2.7g
CARB: 24.4g FIBER: 2.1g CHOL: 169mg IRON: 0.7mg SODIUM: 85mg
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