Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pineapple and peanut butter curd. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pineapple and Peanut Butter Curd A quick, healthy and easy recipe that satisfies sweet cravings. Whip up for a quick breakfast or a tasty dessert. This homemade Pineapple Curd is sweet, creamy, and so easy to make.

Pineapple and Peanut Butter Curd is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Pineapple and Peanut Butter Curd is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook pineapple and peanut butter curd using 5 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Pineapple and Peanut Butter Curd:

1. Prepare 150 g Vanilla-flavored greek yoghurt
2. Get 1/2 cup frozen pineapple
3. Get 1/4 cup milk
4. Prepare 2 Tbsp peanut butter powder (or 1 tbsp natural peanut butter)
5. Make ready Sprinkle of chia and flaxseeds (optional)

Here is how you cook that. Ingredients of Pineapple and Peanut Butter Curd. Here's the thing with peanut butter in curries, it can get really overwhelming. It takes just a few minutes to whip up this bright, tangy filling.

Steps to make Pineapple and Peanut Butter Curd:

1. Add all ingredients except for seeds into a food processor or blender. Blend until smooth and somewhat thick.
2. Freeze the mixture for 25+ minutes.
3. Enjoy a nutritious and quick breakfast or dessert that can be enjoyed whenever you wish.

It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You'll be happy you made this once you give it a try! Beat eggs in a bowl until combined. Once all the butter is in, let the curd continue to cook (don't simmer or boil though) until it coats the back of a spoon.

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