Mixed Berry-Almond Gratin

From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

6 servings

Active Time: 10 minutes

Total Time: 1 hour

Nutrition Profile

Ingredients

1/3 cup slivered almonds, (1 1/4 ounces)
1/2 cup granulated sugar, or
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

Preparation

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.

Tips & Notes

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

Nutrition

Per serving: 195 calories; 7 g fat (2 g sat, 3 g mono); 40 mg cholesterol; 30 g carbohydrates; 4 g protein; 4 g fiber; 48 mg sodium; 164 mg potassium.

Nutrition Bonus: Vitamin C (22% daily value), Fiber (16% dv).

2 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate, 1 fat

Nutrition Note: Per serving with Splenda:138 calories, 16 g carbohydrate.