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!
Healthy Raspberry Curd
- 1 cup Raspberry Puree (see Instructions)
- 2 tbs Lemon Juice
- 6 tbs Granulated Erythritol (or dry sweetener of choice)
- 2 tbs Organic Corn Starch (or 3 tbs Arrowroot Starch)
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.
I spread some on a slice of homemade chocolate-blueberry cake loaf.
And it was absolutely delicious 🙂
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.
With love and good eats,
Could I use stevia or has that a too overpowering taste?
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)
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 😉
Just made this and it’s so yum 🙂 I guess I just have to make some vanilla cake to go with it 😉
Pingback: 21 Healthy Pink Desserts for Breast Cancer Awareness Month, October
Pingback: Veganizing the Pom Pom Cake
How firm does this set? Would it work as a cake filling? Just made it this minute – it’s soooo delicious I can’t even wait till it sets here to know if I’ll be able to use it. Also I might eat it all before it sets… Great recipe
It’s pretty firm, but I think it depends on how heavy the cake is and how many layers you have. If it’s a thin layer I think it’ll be fine, but if it’s a dense and heavy pound cake, it might squish out the sides? I think it should be fine though!! So glad you like it 🙂
Hi there ..looking to try this recipe..but before I start off…would like to know if I could use the entire fruit pulp rather than just the seived pulp. Kindly help
You can use the fruit purée without straining the seeds out, but I prefer seedless jam so I strain out the seeds 🙂
Great recipe, just the right balance of sweet and tart