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    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.


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


    Step 1
    Preheat oven to 400°F. Coat a 1-quart gratin dish or a 9-inch pie pan with cooking spray.
    Step 2
    Spread almonds in a shallow baking pan and bake until light golden and fragrant, 4 to 6 minutes. Let cool.
    Step 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.
    Step 4
    Spread berries evenly in the prepared gratin dish. Scrape the almond mixture over the top, spreading evenly.
    Step 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.

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