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
Berry Veggie Curd
Berry Veggie Curd
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.
