Pineapple Curd

Try this tangy tropical curd over pound cake and topped with toasted coconut and chopped macadamia nuts.

This recipe goes with Caribbean Bananas Flambé with Pineapple Curd over Frozen Yogurt

Yield: 2 1/2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 25
  • Calories from fat: 32%
  • Fat: 0.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 3.6g
  • Fiber: 0.0g
  • Cholesterol: 17mg
  • Iron: 0.1mg
  • Sodium: 17mg
  • Calcium: 3mg

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup pineapple juice
  • 2 tablespoons fresh lemon juice
  • 3 large eggs
  • 2 tablespoons butter

Preparation

  1. Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
  2. Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).
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