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Triple Berry Curd

Yield 2 1/2 cups (serving size: 1 tablespoon)
The combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.

Ingredients

  • 1 cup frozen blackberries, thawed
  • 1 cup frozen blueberries, thawed
  • 1 cup frozen raspberries, thawed
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 3 large eggs
  • 2 tablespoons butter

Nutrition Information

  • calories 29
  • caloriesfromfat 31 %
  • fat 1 g
  • satfat 0.5 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 0.6 g
  • carbohydrate 4.8 g
  • fiber 0.4 g
  • cholesterol 17 mg
  • iron 0.3 mg
  • sodium 18 mg
  • calcium 4 mg

How to Make It

  1. Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.

  2. Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, 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. Cool.

  3. Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).