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.

Makes 6 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 195 calories; 7 g fat (2 g sat, 3 g mono); 40 mg cholesterol; 30 g carbohydrate; 4 g protein; 4 g fiber; 48 mg sodium.<br>
Per serving with Splenda:138 calories, 16 g carbohydrate.<br>
Nutrition bonus: Vitamin C (22% daily value), Fiber (16% dv).<br>
2 Carbohydrate Servings<br>
Exchanges: 1 fruit, 1 other carbohydrate, 1 fat

MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

This was a delicious dessert and so easy to make! It's light texture and wonderful fruitiness made it an immediate favorite. (I used fresh blackberries and blueberries, as well as a small amount of frozen blackberries.) I've added this one to my family recipe book!

Wendy, Tracy, CA