Mixed Berry-Almond Gratin
How simple and delicious are berries topped with a rich custard and baked into a crusty dessert (or breakfast) gratin. No one will ever guess that you've replaced much of the butter in traditional almond cream with tofu.
Ingredients
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1/3 cup slivered almonds, (1 1/4 ounces)
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1/2 cup granulated sugar, or Splenda
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2 tablespoons all-purpose flour
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Pinch of salt
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1 large egg
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1/3 cup firm silken low-fat tofu
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1 tablespoon butter, softened
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1/4 teaspoon pure almond extract
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3 cups mixed berries, such as raspberries, blackberries and blueberries
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Confectioners' sugar, for dusting
Directions
1.
Preheat oven to 400 degrees F. Coat a 1-quart gratin dish or a 9-inch pie pan with cooking spray.
2.
Spread almonds in a shallow baking pan and bake until light golden and fragrant, 4 to 6 minutes. Let cool.
3.
Place sugar (or Splenda), flour, salt and almonds in a food processor; process until finely ground. Add egg, tofu, butter and almond extract; process until smooth.
4.
Spread berries evenly in the prepared gratin dish. Scrape the almond mixture over the top, spreading evenly.
5.
Bake the gratin until light golden and set, 40 to 50 minutes. Let cool for at least 20 minutes. Dust with confectioners' sugar and serve warm.
Tip:
MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
Nutrition information
Calories 195, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 40 mg, Sodium 48 mg, Carbohydrate 30 g, Fiber 4 g, Protein 4 g, Potassium 164 mg. Daily Values: Vitamin C 22%. Exchanges: Fruit 1,Other Carbohydrate 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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