Rabbit Food

I recently found out that I’m lactose intolerant (LI). I nearly started crying in the doctor’s office. For a girl who eats cheese and ice cream almost daily, this was a big devastation. It turns out that I can eat goat and sheep milk products, including Goat Cheese! I don’t know why I had never tried Goat Cheese before, but OMG I love that stuff! Thank goodness I can still eat some sort of cheese.

Hubby and I try to eat salads and we used to get the prebagged Caesar salad mix. Since I’m LI, that wouldn’t work anymore so we had to come up with a substitute. This salad has been through a few revisions and we finally found a version that we both LOVE. We eat this salad almost every night.

Super Salad (by ME!) – 4 WW pts – makes 3 servings
1 bag of spring mixed greens
1 granny smith apple – chopped
3 Tbsp of sliced almonds
1/8 cup dried cranberries
1 oz Goat Cheese
6 Tbsp Trader Joe’s Italian Dressing

Mix everything in a big bowl and serve!

I also make this to take for lunch. I put the chopped apple and salad dressing in a small tupperware bowl. The dressing keeps the apple from browning. I put everything else in another tupperware bowl and voila! No gross soggy leftover lettuce or brown apple.

Note: the dressing makes up the majority of the points, so if you want to go lower, use a different dressing. We just love the TJ’s dressing and at $2/bottle our budget loves it too.

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16 Responses to “Blackberry Lime Curd”

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    1
    Mal @ The Chic Geek — March 18, 2013 at 10:01 am

    How yummy, and the color is so beautiful!

    • beantownbaker — March 18th, 2013 @ 10:59 am

      Yes, I absolutely love the color of this curd!

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    2
    Megan — March 18, 2013 at 10:41 am

    I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.

    • beantownbaker — March 18th, 2013 @ 11:00 am

      The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.

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    Ashley Bee (Quarter Life Crisis Cuisine) — March 18, 2013 at 2:16 pm

    I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?

    • beantownbaker — March 18th, 2013 @ 3:21 pm

      Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.

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    4
    Shannon — March 19, 2013 at 10:13 am

    this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…

    • beantownbaker — March 19th, 2013 @ 12:48 pm

      Key lime curd – YUM! Did you juice them yourself? They’re so tiny.

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    Sues — March 19, 2013 at 11:21 am

    I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂

    • beantownbaker — March 19th, 2013 @ 12:47 pm

      I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…

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    Michelle — March 21, 2013 at 7:51 am

    This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.

    • beantownbaker — March 25th, 2013 @ 1:18 pm

      I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…

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    Jenny — April 2, 2013 at 3:03 pm

    If you make a cake or something with the curd in it or on it does it need to be refrigerated?

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    Emily — October 20, 2013 at 1:38 pm

    This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx

    • beantownbaker — October 23rd, 2013 @ 12:26 am

      It made probably 2.5-3 cups of curd. Hope you enjoy it!

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