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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.

Source: EatingWell Magazine, Summer 2004


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.


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

Nutrition Facts

197 calories; protein 4.7g; carbohydrates 30.3g; dietary fiber 4g; sugars 22.9g; fat 7.4g; saturated fat 1.8g; cholesterol 36.1mg; vitamin a iu 176.1IU; vitamin c 12.8mg; folate 19.7mcg; calcium 42.7mg; iron 1mg; magnesium 34.7mg; potassium 165.4mg; sodium 49.8mg; thiamin 0.1mg; added sugar 18g.

1 fruit, 1 other carbohydrate, 1 fat