Lemon Curd With Seasonal Berries

Lemon with berries is always a refreshing summer combination. Move through the seasons starting with strawberries, followed by blueberries, blackberries, and finally raspberries.

Makes 8 to 10 servings

1 gelatin sheet or 1⁄2 an envelope of powdered gelatin (about 3 grams)
1⁄4 cup freshly squeezed orange juice
1⁄2 cup freshly squeezed lemon juice
8 tablespoons (1 stick) butter
3⁄4 cup granulated sugar
3 large eggs
3 egg yolks
2 cups heavy cream (for a lighter dessert, substitute 4 cups of frozen reduced-calorie or fat-free whipped topping, thawed)
3 cups seasonal mixed berries (hulled, halved or quartered strawberries, blueberries, blackberries, or raspberries)

Place the gelatin into a container with water to bloom or mix powder with 1⁄4 cup water to dissolve.

In a small saucepan, heat the orange juice, lemon juice, butter, and sugar over medium heat until the butter is melted and the temperature reaches 180˚F.

In a small bowl, beat the eggs and the egg yolks. Stir about 1⁄3 cup of the juice/butter mixture into the eggs, then stir into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils, then remove from the heat.

Remove the gelatin from the water and stir into the saucepan. Strain the resulting lemon curd into a large bowl, cover with plastic wrap, and refrigerate. When the lemon curd is cool, whip the heavy cream to soft peaks. Fold the whipped cream (or light or fat-free topping) into the lemon curd.

Serve chilled, filling 8-ounce plastic or glass cups or bowls halfway and then topping generously with berries.

TD&N Nutrient Analysis (based on 8 servings): Calories: 452; Total Fat: 37 g; Saturated Fat: 22 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 11 g; Cholesterol: 268 mg; Sodium: 55 mg; Carbohydrates: 27 g; Fiber: 1 g; Protein: 6 g

TD&N Tip: Use a nonfat whipped topping instead of the heavy cream to save 145 calories, 22 grams of fat, and 14 grams of saturated fat.

Recipe by Laura Pensiero, RD; photo by Gary Dolgoff for Today’s Diet & Nutrition