The only difference of this recipe from the other is the non-sugar content. We remove the use of sugar to make it more naturally sweet with richberry's miracle berry.
2 cups fresh blueberries
1/2 cup fresh lemon juice Meyer lemons are especially wonderful, if you have them
3 egg yolks
1 whole egg
4 tablespoons unsalted butter cut into small cubes
In a small saucepan, combine the blueberries and lemon juice, cover, and place over medium heat. Cook until the blueberries pop and the liquid bubbles, about 5 minutes. Pass the blueberries through a strainer, pressing well with a spoon. Be sure to scrape all the brilliant purple puree on the underside of the strainer into the bowl to use. Pour the blueberry puree back into the saucepan and set aside to cool.
Whisk together the egg yolks and egg until combined. While whisking, add the egg mixture to the blueberry puree in the sauce pan, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jars, cover surface with plastic wrap and chill in the refrigerator for at least one hour.
Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
1-cup sugar - 773 Calories