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Berry Veggie Curd

June 13, 2013 By Kristi

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As an Amazon Associate, I earn from qualifying purchases.

I’m sampling this new Power Garden Berry Veggie drink. It’s really tasty on its own (and is a pretty purple, which happens to be Bug’s favorite color). You can’t really taste the veggies, even though it’s packed full of them. It primarily tastes like cherries and strawberries. Yum!

As part of the sampling, I created a recipe using the Berry Veggie juice. Since we liked the juice so much we had to grab a couple more before we were actually able to make our recipe! I went with a berry curd and I use curd to dress up crepes or pancakes or as a dipping sauce for French toast sticks.

Power Garden Berry Veggie Curd is a delicious and healthy power up sauce to top your breakfast treats. It’s protein-packed with eggs and egg yolks and the Naked Juice is full of healthy vegetables and fruits: cherries, strawberries, carrots, beets, sweet potatoes, sweet corn, apples, plums and even my all-time favorite protein punch, chickpeas.

Berry Veggie Curd

Makes about 1.5 cups

Ingredients

8 tablespoons (1 stick) cold butter, cut into pieces

1/2 cup organic sugar

1/2 cup Power Garden Berry Veggie or berry blend juice

2 eggs

2 egg yolks

pinch of salt

1/4 cup diced strawberries

Method

In a medium bowl with an electric mixer, cream the butter and sugar, add in Naked Juice and beat in the eggs slowly.

Add salt and diced strawberries. The mixture will look curdled.

Cook over medium heat, whisking constantly until thickened (do not boil), 3 to 4 minutes.

Cool to room temperature, whisking frequently.

Transfer to small bowls, cover with plastic wrap and chill for a couple of hours.

The curd can be stored in refrigerator for up to 5 days.

Serve as is or over muffins, pound cake or other pastries.

I like my curd over cheese blintzes.

 

 Disclosure: Compensation was provided by via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Naked

Yield: 4

Berry Veggie Curd

Plum Curd

Berry Veggie Curd

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 8 tablespoons (1 stick) cold butter, cut into pieces
  • 1/2 cup organic sugar
  • 1/2 cup Power Garden Berry Veggie or berry blend juice
  • 2 eggs
  • 2 egg yolks
  • pinch of salt
  • 1/4 cup diced strawberries

Instructions

In a medium bowl with an electric mixer, cream the butter and sugar, add in Naked Juice and beat in the eggs slowly.

Add salt and diced strawberries. The mixture will look curdled.

Cook over medium heat, whisking constantly until thickened (do not boil), 3 to 4 minutes.

Cool to room temperature, whisking frequently.

Transfer to small bowls, cover with plastic wrap and chill for a couple of hours.

The curd can be stored in refrigerator for up to 5 days.

Serve as is or over muffins, pound cake or other pastries.

I like my curd over cheese blintzes.

© Kristi
Cuisine: American / Category: vegetarian

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: desserts, gluten-free, nightshade-free, nut-free, review, soy-free, vegetarian, whole food Tagged With: berries, curd, feature

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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