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)

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