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
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
So you see just how versatile this recipe is. It keeps well in the refrigerator.
Raspberry Curd (Sugar Free, Low Carb, THM S)
Printable Recipe
Ingredients:
- Melt butter in a medium sauce pan over medium heat.
- Add the sweetener, berries, egg, and salt. Heat until all the sweetener 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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