Mixed Berry-Almond Gratin

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

Prep time: 10 minutes

Start to finish: 1 hour

• 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.

To make ahead:  Prepare recipe through Step 3.

Cover and refrigerate for up to 8 hours.

Excerpted from THE EATINGWELL DIABETES COOKBOOK

Copyright 2005 by Joyce Hendley and the Editors of EatingWell Magazine.

Reprinted with permission of the publisher,
The Countryman Press. W. W. Norton & Company, Inc.

To order, visit www.countrymanpress.com or call 1-800-245-4151.