Serves: 8 servings
⅔ cup sugar
½ cup fresh lemon juice
¼ cup fresh orange juice
⅛ tsp. salt
6 large egg yolks
3 Tbsp light butter, cut into small pieces
2 tsp. grated lemon zest
1½ cups blueberries
1½ cups raspberries
3 Tbsp granola (I used Special K low-fat granola)
In a small saucepan over medium heat, combine sugar, lemon juice, orange juice, salt and egg yolks. Stir constantly with a whisk for about 6 minutes until mixture is thick; remove from heat.
Add butter and lemon zest and continue to stir until butter is melted. Pour the mixture into a bowl, cover with plastic wrap and place in the fridge until cooled completely.
Once chilled, spoon 2 tablespoons of curd into 8 small cups (or 2 large dishes if so desired), followed by a layer of blueberries and raspberries. Repeat these layers and top with granola, berries and a tiny sprig of mint. Enjoy!
Serving Size: 1 small cup • Calories: 174 • Fat: 7 g • Carbs: 24.4 g • Fiber: 2.1 g • Protein: 2.7 g
Recipe adapted from Cooking Light