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.
Triple Berry Curd
The combination of berries gives this curd a vibrant color, and frozen berries make it easy to enjoy year-round.
This recipe goes with Chocolate-Berry Cream Pie
Yield: 2 1/2 cups (serving size: 1 tablespoon)
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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
- 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
- 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).
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Triple Berry Curd Recipe at a Glance
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