Homemade Raspberry Curd Recipe | vegan, eggless, sugar free, fat free

Healthy Vegan Raspberry Curd

If you like lemon curd, you’ll LOVE this sweet and tangy Raspberry Curd!  Perfect on toast, in yogurt, on pound cake, and more.  You’d never know it’s sugar free, fat free, eggless, and vegan too!

If you like lemon curd, you'll LOVE this sweet and tangy Healthy Raspberry Curd! It's perfect on toast, in yogurt, on pound cake, and more (sugar free, fat free, vegan) | Healthy Dessert Recipes with sugar free, low calorie, low fat, high protein, gluten free, dairy free and vegan options at the Desserts With Benefits Blog (www.DessertsWithBenefits.com)

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Healthy Raspberry Curd

Servings: 11 tablespoons
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins

Ingredients

Instructions

For the Raspberry Puree:

  • Thaw frozen raspberries until soft and easy to handle. Dump about 2 cups of the raspberries into a fine mesh strainer and press the mixture until the liquid has come out and seeds are left in the strainer. It should look like a seedless raspberry sauce right now.

For the Curd:

  • In a small pot, whisk together all the ingredients and place over medium heat.
  • 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.
  • 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.
Course: Dessert

Healthy Homemade Raspberry Curd

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

And it was absolutely delicious  🙂

Healthy 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!

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.

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With love and good eats,

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– Jess

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6 comments on “Healthy Vegan Raspberry Curd”

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

    • dessertswithbenefits

      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)

  2. 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 😉

  3. 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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  5. Pingback: Veganizing the Pom Pom Cake

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