Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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

Elizabeth Taliaferro
Recipe by Cooking Light March 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Nutrition Facts

29 calories; calories from fat 31%; fat 1g; saturated fat 0.5g; mono fat 0.3g; poly fat 0.1g; protein 0.6g; carbohydrates 4.8g; fiber 0.4g; cholesterol 17mg; iron 0.3mg; sodium 18mg; calcium 4mg.
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