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Triple Berry Curd

Cooking Light

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Worthy of a Special Occasion

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)

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

Calories:
29 (31% from fat)
Fat:
1g (sat 0.5g,mono 0.3g,poly 0.1g)
Protein:
0.6g
Carbohydrate:
4.8g
Fiber:
0.4g
Cholesterol:
17mg
Iron:
0.3mg
Sodium:
18mg
Calcium:
4mg
Elizabeth Taliaferro, Cooking Light, MARCH 2006