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Mixed Berry-Almond Gratin


1/3 cup slivered almonds
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 pinches salt
1 large egg
1/3 cup silken tofu; drained
--if using a shelf-stable box
--choose soft
1 tablespoon butter; softened
1/4 teaspoon pure almond extract
3 cups mixed fresh or frozen berries
--such as raspberries and blackberr
--and blueberries
confectioners' sugar; for dusting

1. Preheat oven to 400F. Lightly oil four 1-to-1 1/2-cup gratin dishes or a shallow 1-quart baking dish, or coat them with nonstick spray.

2. Spread almonds in a shallow pan and bake for 3 to 5 minutes, or until fragrant. Let cool.

3. In a food processor or blender, finely grind almonds, sugar, flour and salt. Add egg, tofu, butter and almond extract; process until smooth. (The almond mixture will keep, covered, in the refrigerator up to 8 hours.)

4. If using frozen berries, defrost them in the microwave for 2 to 3 minutes, or until partially thawed. Spread evenly in prepared dish(es). Spoon almond mixture over the top.

5. Bake gratin(s) for 35 to 45 minutes, or until golden. Cool for 15 minutes. Dust with confectioners' sugar. Serve warm.


270 calories per serving; 6 grams protein; 11 grams fat (2.7 grams saturated fat); 41 grams carbohydrate; 115 mg sodium; 61 mg cholesterol; 5 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 4 servings

Preparation Time: 0:00

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