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Triple Berry Curd




Source of Recipe


Cooking Light, MARCH 2006


Recipe Introduction


Good on scones!


List of 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

Recipe



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).

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

CALORIES 29(31% from fat); FAT 1g (sat 0.5g,mono 0.3g,poly 0.1g); PROTEIN 0.6g; CHOLESTEROL 17mg; CALCIUM 4mg; SODIUM 18mg; FIBER 0.4g; IRON 0.3mg; CARBOHYDRATE 4.8g

Notes: I used frozen mixed berries.