PINEAPPLE LEMON CURD BASE
This is a simple fruity, acidic base that we’ll be using in some of our fat-free or almost fat-free recipes: sauces, dressings, stir fries, dessert etc.
Makes 2-1/2 cups
1-1/4 c. unsweetened pineapple juice (canned)
3/4 c. fresh squeeze lemon juice, strained
1/2 c. white Balsamic vinegar
Combine all ingredients in jar with lid and refrigerate to use as needed in recipes.
This is a simple fruity, acidic base that we’ll be using in some of our fat-free or almost fat-free recipes – sauces, dressings, stir fries, dessert etc.
It keeps a long time in the refrigerator. Just don’t completely forget that it’s there. Nothing keeps forever.
FAT-FREE CHEF™© 