Photographer: Burris, Ken
Publish Date: 2008-10-01
Yield: 6 servings
Total Time: 1 hour
Prep Time: 10 minutes
To Make Ahead: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
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.
- 1/3 cup slivered almonds, (1 1/4 ounces)
- 1/2 cup granulated sugar, or , Splenda Granular
- 2 tablespoons all-purpose flour
- Pinch of salt
- 1 large egg
- 1/3 cup firm silken low-fat tofu
- 1 tablespoon butter, softened
- 1/4 teaspoon pure almond extract
- 3 cups mixed berries, such as raspberries, blackberries and blueberries
- Confectioners' sugar, for dusting
- Preheat oven to 400°F. Coat a 1-quart gratin dish or a 9-inch pie pan with cooking spray.
- Spread almonds in a shallow baking pan and bake until light golden and fragrant, 4 to 6 minutes. Let cool.
- 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.
- Spread berries evenly in the prepared gratin dish. Scrape the almond mixture over the top, spreading evenly.
- 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.
Per serving: 195 calories; 7 g fat (2 g saturated fat, 3g mono unsaturated fat); 40 mg cholesterol; 30 g carbohydrates; 4 g protein; 4 g fiber; 48 mg sodium; 164 mg potassium
Nutrtion Bonus: Vitamin C (22% daily value), Fiber (16% dv).
Nutrtion Note: Per serving with Splenda:138 calories, 16 g carbohydrate.
Exchanges: 1 fruit, 1 other carbohydrate, 1 fat
Carbohydrate Servings: 2
- Degree of Difficulty
- Special Health Consideration(s)
- Low Calorie
- Low Sat Fat
- Low Sodium
- Heart Healthy
- Diabetes Appropriate
- Healthy Weight
- Seasons & Occassions
- Fourth of July
- Baby Shower
- Bridal Shower
- Father's Day
- Mother's Day
- Main Ingredient(s)
- Dairy & Soy
- Food Processor
- Dish Type(s)
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.