Best snack ever: Yogurt with Lime Curd and Raspberries

July 30, 2014

Yogurt with Lime Curd and Raspberries | One Hungry Mama

On Sunday night, after a big lunch, a last, lazy swim in a pond, and long drive back to our city digs, I unpacked our bags, got the kids to bed, and poured myself a glass of wine. Then I realized I was hungry. Unwilling to cook, I scooped plain Greek yogurt into a bowl, topped it with a dollop—okay, two—of lime curd, and the most amazingly sweet, fresh raspberries.


I know it’s only been three days, but I can honestly say that I’m obsessed. I’ve eaten this every day since and they say that three instances defines a trend, so there’s that. And my kids are obsessed.

Now I just have to make more lime curd.

You can do this. You should do this. You can buy curd but, honestly, unless you live somewhere where you can buy artisanal, handmade, fancy curd—and you’re willing to do so—it will taste so much better if you make your own. Use this recipe for lemon curd and switch out lime juice for the lemon juice.

I know that you’ve heard making curd is tricky, but it’s not really. And if it breaks a little, well, no big deal. It’s just for you and your family to mix into yogurt. It all goes down the same. Yummily.

Yummily? Yea, I wrote that. The curd made me do it.

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