homemade raspberry curd

I’ve made plenty of fruit curds lately, I’m obsessed.  I go through each batch so quickly (just like I do with all jams and jellies) because every flavor I make is healthy and good for you.  They are all free of refined white sugar!

Homemade Raspberry Curd Raspberry Curd recipe

This raspberry curd is sweet and wonderfully tart, perfect for topping toast, oatmeal, yogurt, and it is an amazing addition to a slice of vanilla cake.  You can probably even replace sugar-filled jellies in PB&Js with this healthy recipe!  You will find any (and every) way to use this spread in as many meals as you can, it is that addicting.

Healthy Raspberry Curd (fat free, sugar free and vegan!)

Healthy Raspberry Curd (fat free, sugar free and vegan!)

Ingredients

  • 100g Raspberry Puree (see instructions)
  • 1 tbs Lemon Juice
  • 36g (3 tbs) Granulated Erythritol (or dry sweetener of choice)
  • 10g (1 tbs) Corn Starch (preferably non-GMO)

Instructions

    For the Raspberries:
  1. Thaw frozen raspberries in the fridge for 1-2 days, or until soft and easy to handle.
  2. Dump about 2 cups of the thawed raspberries into a fine mesh strainer and press the mixture until most of the liquid has come out and seeds are left in the strainer.
  3. Empty the strainer and strain the liquid mixture once more to remove all of the seeds.
  4. It should look like a seedless raspberry sauce right now.
  5. For the Curd:
  6. In a small pot, whisk together all the ingredients and place over medium heat.
  7. Whisk occasionally, and when mixture starts to bubble/thicken, whisk constantly for about 5 minutes. When mixture is thick/goopy, remove from heat and let cool on the counter.
  8. Whisk every 5-10 minutes or so as it cools, and when it is cool enough to handle, scoop into a jar and refrigerate to store.
http://dessertswithbenefits.com/healthy-raspberry-curd/

Homemade Raspberry Curd

I spread some on a slice of homemade chocolate-blueberry cake loaf.

Homemade Raspberry Curd

And it was absolutely delicious  :)

Labels: 5-Ingredients-or-Less, Erythritol, Fat-Free, Gluten-Free, Icings-Frostings-and-Spreads, Lemon, Raspberry, Sugar-Free, Vegan

Comments (4)

  1. Helen: August 28, 2013

    Could I use stevia or has that a too overpowering taste?

  2. dessertswithbenefits: August 28, 2013

    Helen- You can definitely try using stevia, however liquid stevia often tastes much better when paired with another type of sweetener (like erythritol, xylitol, evaporated cane juice, etc)

  3. Jessica: August 30, 2013

    Hi Jessica! I was wondering if you will post the chocolate blueberry cake loaf recipe, and also I was going to ask you if you have become busier since the posts are less frequent than before :) I’m simply curious, haha, I must be the only one asking since I check your blog everyday! I suppose you must be busy while studying nutritional sciences? If that’s the case I hope you do great! Congratulations on the blog ;)

  4. Theresa: August 31, 2013

    Just made this and it’s so yum :-) I guess I just have to make some vanilla cake to go with it ;-)

    How long does it keep for?

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