Episode 16: Fruit Toppings for Yogurt, Ice Cream, Pancakes - Blueberry, Strawberry and Lemon Curd

Episode 16: QUICK Fruit Toppings for Yogurt, Ice Cream, Pancakes - Blueberry, Strawberry and Microwave Lemon Curd

Blueberry, Strawberry or Other Berry Topping

INGREDIENTS:
2 cups of chopped berries
1/2 cup sugar or for sugar free use 1/2 cup Swerve Confectioners Sugar
1 tablespoon vanilla
1 teaspoon cornstarch dissolved in cold juice or water as a thickener

INSTRUCTIONS:
1. Wash berries and clean thoroughly.
2. Chopped berries or mash them to the consistency that you like. I like my topping to be chunky.
3. Place in a small heavy jam or cooking pot.
4. Let come to a boil and add sugar and vanilla.
5. Bring to a boil again and add the cornstarch mixture to the berries until you get them as thick as you would like.
6. Pour in a bowl and let cool.
7. Once cool, use the berries as spread over yogurt, ice cream, pancakes, biscuits or just eat it from a bowl.
8. You can use this same recipe with peaches, blackberries and pineapples.
9. Enjoy!

Microwave Lemon Curd
This microwave lemon curd tastes every bit as tasty as the traditional stovetop version. In just 5 minutes, you can have this tart lemony goodness!

INGREDIENTS
• 1/2 cup Fresh Lemon Juice
• 2 tablespoons Lemon Zest
• 3/4 cup Swerve confectioners or erythritol
• 1/2 cup grass-fed unsalted butter melted
• 2 whole Eggs
• 3 Egg Yolks
• 1/4 teaspoon salt

INSTRUCTIONS:
1. Add the eggs into a large mixing bowl and whisk. Add in the swerve and mix for 2 minutes or until well combined. Add the remaining ingredients and mix well. Cook in the microwave for 1 minutes, remove and whisk.
2. Place back in the microwave to cook for another minute, remove and whisk. Repeat the process 3 more times, for a total of 5 minutes.
3. Allow to cool at room temperature for 10-15 minutes, then store leftovers in the fridge for up to a week, or in the freezer.
4. Enjoy!

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