Several days a week, I have a yummy bowl of Greek yogurt, curd and berries for a “after-the-kids-are-in-bed snack”. Is it just me, or do you like to eat something after the kids go to bed too? It's been a habit of mine for a while.
My husband got on a kick of making fruit curd. And I'm pretty hooked on lemon curd (or lemon lime). It's a delicious way to control the sweetness of your yogurt. So I buy plain yogurt and sweeten it as desired. Depending on where I'm at in my macro goals or what I've eaten that day I'll either have fat-free or whole milk Greek yogurt. It's packed with protein and is a great (and super enjoyable) way for me to squeeze in my last bit of protein for the day. I usually pre-log this…often with a dark chocolate peanut butter cup : ) (Trader Joes favorite) and look forward it it several times a week.
The MyFitnessPal entry for this recipe is for the curd only, since depending on the brand of yogurt and if you do fat-free/whole/etc. the macros are going to vary. This recipe makes ~3 cups of curd. It can easily be halved (just guesstimate how much 1/2 an egg yolk is). I logged the serving size (weight) at 15g. The macros wouldn't have calculated right if I did it at 1 g/serving. My batch of curd usually comes out at 600g in weight total. So don't stress over this too much, if yours weighs slightly more or less, it'll be so close! Just calculate the difference of the serving size if you go with more or less than 15 g of curd. I think 15 g of curd is the perfect amount in 200 g of yogurt. I like it just lightly sweet.
For the yogurt I use here are the macros for my snack. Just to give you an idea.
245 Cals 21g C 10g F 20g P (for whole milk Greek yogurt)
198 Cals 21g C 3g F 21g P (for fat-free Greek yogurt)
- 170-200 g plain Greek yogurt (whole, non-fat, etc)
- Pick your sweetener (maple syrup, fruit curd, brown sugar, jam etc)
- Pick your berry toppings (raspberries, strawberries, blueberries, blackberries)
- Lemon Curd Recipe:
- 1 cup sugar (192 g) (you can do less for a more tart curd, but MFP reference is for this amount, so you can create your own recipe if desired)
- 1/2 cup butter (1 stick), cut into cubes
- 3 large egg yolks
- 2 whole large eggs
- 1 cup fresh lemon juice, strained for seeds and pulp
For cooking the curd use the double-boiler method. Place a medium size sauce pan on the stove with 1 1/2 cups of water in it, and turn the heat on medium to medium-low. Place a medium sized glass bowl over the top of the pan. The bottom of the pan should not touch the water.
Place the cubed stick of butter and the sugar in the glass bowl and let it melt while you get the rest of the ingredients ready. In a small mixing bowl combine egg yolks/whole eggs – whisk until smooth. Juice enough lemons to get a cup of juice, with seeds removed.
Add the juice to the sugar/butter mixture, followed by the egg mixture. Whisk for 11-14 minutes. Once the mixture thickens, cook an additional 1-2 minutes to let the egg cook fully. Remove from heat. Dump the remaining water out of the pot, and place a fine mesh strainer over the pot. Strain the curd while it is hot to remove any remaining seeds/pulp. Store the curd in a quart size bottle or container of your choice. The recipe makes about 3 cups of curd. After it cools, refrigerate it. You can use it for about 2-3 weeks (if it lasts that long).
“Biceps After Babies Lemon Curd”
Macros for one serving 15 g weight of curd
Cal 48 C 5.4 g F 2.8 g P 0.5 g
PRO TIP: Serving size is 15 g of the recipe. The macros wouldn't have calculated right if I did it at 1 g/serving. My batch of curd usually comes out at 600g in weight total. So don't stress over this too much, if yours weighs slightly more or less, it'll be so close! Just calculate the difference of the serving size if you go with more or less than 15 g of curd. I think 15 g of curd the perfect amount in 200 g of yogurt. I like it just lightly sweet.