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.

Patsy Jamieson
Source: EatingWell Magazine, Summer 2004
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400 degrees F. Coat a 1-quart gratin dish or a 9-inch pie pan with cooking spray.

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  • 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.

Tips

Make Ahead Tip: Prepare recipe through Step 3. Cover and refrigerate for up to 8 hours.

Nutrition Facts

196.6 calories; protein 4.7g 9% DV; carbohydrates 30.3g 10% DV; exchange other carbs 2; dietary fiber 4g 16% DV; sugars 22.9g; fat 7.4g 11% DV; saturated fat 1.8g 9% DV; cholesterol 36.1mg 12% DV; vitamin a iu 176.1IU 4% DV; vitamin c 12.8mg 21% DV; folate 19.7mcg 5% DV; calcium 42.7mg 4% DV; iron 1mg 5% DV; magnesium 34.7mg 12% DV; potassium 165.4mg 5% DV; sodium 49.8mg 2% DV; thiamin 0.1mg 5% DV; added sugar 18g.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/25/2012
Easy and delicious Works flawlessly every time even when I have to substitute ingredients for what I have on hand (have substituted firm tofu for silken have also subbed in an extra egg). I use little ramekins rather than one big dish. Pros: quick easy to prepare tasty family favourite Read More
Rating: 4 stars
10/30/2011
I was skeptical of tofu and berries as a dessert but this is really good and a nice fruit dessert for winter. We'll make again soon! Read More