The combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.
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
How to Make It
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.
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.
Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).
Gorgeous color, rich, not too sweet flavor. Served with chocolate cheesecake-fabulous. Considering what curds can have in them, this recipe is low cal and low fat. You won't miss the stuff this doesn't have.
Wow. A little work, but this is amazing. Used it to make the chocolate berry cream pie. The leftovers are great on ice cream or over over stuffed French toast. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/05/chocolate-berry-cream-pie.html
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