With a large bag of frozen raspberries on hand I knew that I needed to use, I started thinking of ways to use them. Not to mention Valentine's Day was close and who doesn't like a indulgent dessert on that day?
I had never tried lemon curd before starting my Trim Healthy Mama journey. I really like its sweet tart tang and creamy mouth feel. However, I wanted something a bit different and to change things up a bit.
One of the most important things to remember when making a curd or a custard is to keep the heat low. Trust me, you don't want scrambled eggs in your raspberries.
You can use this curd in a number of ways, the recipe I'm going to share makes about 1 1/2 cups of finished curd.
Some ways that I use this are:
- As a fruit side with eggs and bacon.
- As a dessert pudding (pictured above)
- As a filling for Skinny Chocolate (page 371, Trim Healthy Mama )
- To fill donuts and whoopie pies (future post)
- In a dark chocolate and raspberry triffle
Raspberry Curd (Sugar Free, Low Carb, THM S)Ingredients:
8 TBS (1 stick), unsalted butter
2½ cups fresh or frozen raspberries
6 medium egg yolks, lightly beaten
3 1/2 TBS sweetener, I used this one
⅛ tsp salt
2 TBS fresh lemon juice)
- Melt butter in a medium sauce pan over medium heat.
- Add the sugar, berries, egg, and salt. Heat until all the sugar has dissolved and all the berries have broken down. Stirring constantly.
- Cook at a low simmer (medium heat) for 10 minutes or until the mixture has thickened.
- Stir in the lemon juice.
- Press the mixture through a coarse strainer sitting over a large bowl. Try to press out as much of the juice you can from the pulp and seeds of the berries.
- Pour mixture into a jar or container with a lid. Allow to cool for 2-3 hours before covering and storing in the refrigerator. Curd will thicken as it cools.
- Keeps for about a month if refrigerated.
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