Ingredients for Berries With Lemon Custard Sauce
- Fat Free Lemon Yogurt
- 3 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (about 1 lemon)
- Fresh Lemon Juice
- 1% Low Fat Milk
- 1 teaspoon vanilla extract
- Mixed Berries
- Of Fresh Mint
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How to Make Berries With Lemon Custard Sauce
- Line a fine-mesh sieve with a coffee filter. Place 1 cup plain Greek yogurt in the sieve and refrigerate for at least 1 hour to drain excess whey.
- In a medium saucepan, whisk together 3 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
- Whisk in 2 tablespoons cornstarch, 1/4 teaspoon salt, 1 tablespoon lemon zest, and 1/4 cup fresh lemon juice until smooth.
- Gradually whisk in 2 cups whole milk over medium heat.
- Switch to a wooden spoon and cook, stirring constantly, until the custard thickens to the consistency of a thin pudding (about 5-8 minutes). Ensure the mixture coats the back of the spoon.
- Bring to a simmer, but do not boil. Cook for 1 minute after simmering begins.
- Remove from heat immediately and pour the custard into a heatproof bowl.
- Stir in 1 teaspoon vanilla extract. Let the mixture cool for 15 minutes, stirring occasionally to prevent a skin from forming.
- Gently whisk in the drained yogurt (from step 1) until smooth and well combined. Cover and chill for at least 30 minutes.
- To serve, spoon your desired amount of fresh berries (e.g., strawberries, blueberries, raspberries) into individual bowls or dessert glasses. Top with the chilled lemon custard sauce. Garnish with fresh mint leaves and a sprinkle of extra lemon zest.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
91g
Fat
6g
Carbs
18g