Triple Berry Curd

recipe
The combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.

Yield:

2 1/2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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).

Elizabeth Taliaferro,

Cooking Light

March 2006
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