Jun 10
2013

Healthy Peach Curd

Homemade Peach Curd

I saw this recipe for Peach Curd ages ago but finally got around to making it.  About time!  But that’s what happens when you have nearly 100 recipes on your “To Make” list.

Healthy Peach Curd

When I set out to (finally) make the recipe I dropped by the grocery store to buy some fresh peaches, only to find out that every single one of them were rock hard and totally not ready for use.  But I really wanted to make a batch, so I just bought canned peaches (in 100% juice) and it worked out just perfectly!

Homemade Peach Curd

Look at how smooth and creamy it is.  I could eat this straight up.

Healthy Peach Curd

This is perfect for toast, pancakes, waffles, your finger a topping for homemade vanilla bean ice cream or even an addition to fruit smoothies.  The possibilities are endless.  Make this incredibly easy recipe and the entire batch will be gone before you know it!  That’s no problem though, it’s fat free, sugar free and 100% healthy  :)

Peach Curd

Yield: ~1 cup

Ingredients

  • one 15oz can Sliced Peaches* (in 100% juice)
  • 2 tbs Lemon Juice
  • 48g (1/4 cup) Granulated Erythritol (or dry sweetener of choice)
  • 10g (1 tbs) Corn Starch (preferably non-GMO)

Instructions

  1. Drain the canned peaches and add to a blender along with the lemon juice. Puree until smooth (should equal 1 cup)
  2. In a small pot, whisk together the erythritol and starch. Pour in the peach puree and whisk together. Place over medium heat, whisking constantly, until it simmers and thickens up quite a bit (about 7-13 minutes)
  3. Pour into a pretty jar, let cool to room temperature, then refrigerate.

Notes

*You can use fresh peaches instead of canned if you like. Just peel them and dice them and measure 1 heaped cup!

This recipe is: no bake, fat free, sugar free, gluten free, vegan!

Recipe adapted from: Chocolate Moosey

http://dessertswithbenefits.com/peach-curd/

measuring cup

The canned peaches should equal 1 cup after pureeing.

whisking peach curd whisking peach curd whisking peach curd whisking peach curd

Is this not the perfect recipe for peach lovers?

It’s not as tangy as Lemon Curd but it’s just as flavorful!

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Labels: 5-Ingredients-or-Less, Eggless, Erythritol, Fat-Free, Gluten-Free, Icings-Frostings-and-Spreads, Lemon, No-Bake, Nutrition-Label, Peach, Sugar-Free, Vegan

3 Trackbacks/Pingbacks

  1. Pingback: Lemon Cake Bars with Peach Drizzle | Yup, it's vegan on July 27, 2013
  2. Pingback: Peach Cornmeal Cupcakes | The Country Mouse on September 3, 2013
  3. Pingback: 7 Yummy Fruit Curd Recipes on September 26, 2013

Comments (12)

  1. Irina @ wandercrush: June 10, 2013

    Ah, brilliant alternative to the sugar/butter bomb classic lemon curd! Peaches scream summer.

  2. dessertswithbenefits: June 10, 2013

    I know! I made this peach curd on Friday and we’ve already finished it… I can’t wait to make it again with FRESH peaches :)

  3. Consuelo @ Honey & Figs: June 10, 2013

    This looks so yummy, I think I’d be able to finish the whole jar by myself in like 5 minutes ;)

  4. CJ: June 10, 2013

    Just because there’s no sugar added does not mean that these are sugar free… canned peaches have plenty of sugar, as do fresh ones.

  5. dessertswithbenefits: June 10, 2013

    CJ- In the baking world “sugar free” means no added sugar. To some, “sugar free” means no refined sugar so honey or maple syrup is okay, but to me “sugar free” means no added sugar grams/calories.
    If you seriously want a sugar free peach curd, I think you would have to mix up some cornstarch, liquid and peach extract… but that probably wouldn’t taste good at all…

  6. Robert Riley: June 10, 2013

    The “preferably non-GMO” cornstarch recommendation was a hoot. I’m surprised the peaches weren’t recommended to be “local,” and the lemons “fair trade.” People .. just cook and eat food, and stop playing into the fads and trends. Don’t even get me started on the whole “gluten free” scam. The VAST majority of people have no reason whatsoever to avoid wheat gluten. But, like locally sourced, fair trade, free range, blah blah blah … it’s all great for marketing, and the celebrities all do it, so the sheeple follow along.

  7. dessertswithbenefits: June 10, 2013

    Robert- Hey, didn’t mean to offend you there, just trying to spread awareness about how genetically modified corn is these days (which is why more and more people are getting sensitive to corn). And avoiding GMOs is certainly NOT a trend or a fad! GMOs are products that people have known is unhealthy/unnatural for years. Trust me, I don’t buy the whole “gluten free is good” thing either but I actually do have a sensitivity to gluten and prefer not to feel sick all week from it. Whole wheat, whole barley, and other wheat products are extremely nutritious and should not be avoided for people who can eat them.

  8. Brent: June 11, 2013

    I’m just curious if Honey or Agave Syrup could be used in place of Erythritol…do you have any experience with either of those as a substitution?

  9. dessertswithbenefits: June 11, 2013

    Brent- I use honey quite a bit but sometimes a dry sweetener is better to use than a liquid sweetener. Honey might make a peach curd “sauce” … which still sounds good to me lol, especially over yogurt or something! You can give it a try if you like :)

  10. Carla: June 12, 2013

    Oh I never would’ve guessed to use canned peaches! Now we can make curd during the winter :)

  11. Megan | The Country Mouse: September 2, 2013

    This is delicious. I will admit to putting sugar back in instead of sugar substitute, but it is easy and tasty and was a real hit as a filling to cornmeal cupcakes topped with peach Swiss meringue buttercream.

  12. dessertswithbenefits: September 7, 2013

    Megan-
    Haha, that’s okay, I’m glad you liked the recipe :)
    Peach swiss meringue sounds FOODGASM DELICIOUS!
    -Jess

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