Mixed Berry-Almond Gratin

Mixed Berry-Almond Gratin

2 Reviews
From: EatingWell Magazine, Summer 2004

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 6 servings

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Original recipe yields 6 servings
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  • ⅓ cup slivered almonds, (1¼ ounces)
  • ½ cup granulated sugar, or
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 1 large egg
  • ⅓ cup firm silken low-fat tofu
  • 1 tablespoon butter, softened
  • ¼ teaspoon pure almond extract
  • 3 cups mixed berries, such as raspberries, blackberries and blueberries
  • Confectioners' sugar, for dusting

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400°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.
  • Make Ahead Tip: Prepare recipe through Step 3. Cover and refrigerate for up to 8 hours.

Nutrition information

  • Per serving: 197 calories; 7 g fat(2 g sat); 4 g fiber; 30 g carbohydrates; 5 g protein; 20 mcg folate; 36 mg cholesterol; 23 g sugars; 18 g added sugars; 176 IU vitamin A; 13 mg vitamin C; 43 mg calcium; 1 mg iron; 50 mg sodium; 165 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit, 1 other carbohydrate, 1 fat

Reviews 2

December 24, 2012
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By: EatingWell User
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
January 16, 2010
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By: EatingWell User
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!