Healthy Strawberry Curd is low-sugar, low-fat and low-calorie! It’s paleo, high in protein and vitamin C, easy to make AND it is super-yummy!Hi, friends! How are you doing these beautiful Spring days? 🙂
…Without yet very much fresh produce to choose from in the markets… (I actually have a list of all the in-season fruits and veggies and it appears that May has the least amount of seasonal fruit and veggies out of the whole year!!! 🙁 . But it’s OK. Let’s hang in there! The plentiful summertime is on its way!)
…One of the few fresh and in-season berries that’s available for us now have been the STRAWBERRIES! Yes: every time I go to a market I know that I can always find a nice package of fresh, organic strawberries on the shelf!And you may already know from reading some of my previous posts that I have this little weakness about me… 🙂
But just in case you don’t know, let me tell you it now: I always want to have too much of the good stuff! Yes. I’m guilty of over-buying. …Especially when it comes to something like the fresh and fragrant, beautifully red and super-delicious strawberries! And just in case if you’re guilty of the same crimes 🙂 then you probably know that terrible sensation when you open the fridge and see LOTS of fresh produce that’s slowly but surely begins loosing its freshness and appeal… And you just KNOW that you can’t possibly eat it all before it’s gone bad and rotten… 🙁
…But never fear! There’re plenty of things that you can do with the beautiful strawberries to preserve them so that you can still indulge on them later! And if you’re anything like me, you just love the all sorts of Strawberry Desserts, Cakes and Bars, right? 🙂And here’s another one. The beautiful, sweet and extra-creamy Strawberry Curd! And although you can definitely use it as a Healthy Frosting for your cake or cupcakes… I just loved how it tasted so much that I ended up eating it all up (some of it – right from the pot, as soon as it cooled down! 🙂 before I did anything else with it!
The Strawberry Lemonade Variation:
To give the Strawberry Curd a bit of a zing, just add some lemon juice to it! You can also add some lemon zest to the curd. I loved how the lemon flavor complimented the the otherwise sweet curd by giving it a touch of tanginess!
- low-fat (the only fat comes from the egg yolks)
- low-sugar (I’ve just recently discovered the fructose sugar: it’s the naturally-occurring sugar from the fruit. It delivers the same amount of calories as the regular white sugar. BUT… It’s MUCH sweeter than the regular sugar. And with that you can use less of it to sweeten up your dishes!)
- consequently – this curd is low-calorie, which makes it a perfect healthy frosting or dessert!
Healthy Strawberry Curd
The Healthy Strawberry Curd is low-sugar, low-fat and low-calorie! It's also paleo, high in protein and vitamin C, easy to make AND it is super-yummy!
- 1 cup strawberries (8 oz) fresh or frozen
- 2 tbsp fructose*
- 1 tbsp corn starch
- 2 tsp lemon juice**
- zest of one lemon**
Bend the strawberries until they're pureed.
Set the strawberry puree in a pot over a medium flame and bring it to a boil. Let the puree boil for about 5 minutes.
Beat the eggs with the fructose just until smooth and just a bit frothy (do not over-beat!). Add the cornstarch and whisk to incorporate.
Add about 1/2 cup of hot strawberry puree to the eggs to temper them. Keep stirring as you're doing so to prevent the eggs from curdling. Pour the egg mixture in the pot with the rest of the hot puree and stir well.
Now you can just bring the strawberry and egg mixture back to boil or set the water bath to cook the curd. I find setting the water bath to be a "safer" method, but bringing the curd to a boil in the pot is definitely faster. If you decide to stick with the faster method - just don't forget to be constantly stirring the curd as it's being heated and take it off the flame right after the curd begins to boil.
To set the water bath add some water to a large pot and bring it to a gentle simmer. Set the pot with the curd over the pot with the hot water and keep cooking the curd until it thickens and registers at about 170 F on a digital thermometer.
Immediately pour the curd out of the pot into heat-proof container and let it cool down. Enjoy!
* If you decide to use the regular sugar instead of the fructose, increase the amount to about 4 tbsp.
**Optional: for the Strawberry Lemonade Variation.