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Triple Berry Curd

Triple Berry Curd

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

Cooking Light MARCH 2006

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

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).

Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 31%
  • Fat: 1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 4.8g
  • Fiber: 0.4g
  • Cholesterol: 17mg
  • Iron: 0.3mg
  • Sodium: 18mg
  • Calcium: 4mg
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Triple Berry Curd recipe

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