6
Serves
Preparation time: 30 minutes
Baking time: 30 to 40 minutes
Fruit baked in a rich-tasting almond cream makes a homey yet special dessert. Tofu may seem like a surprising ingredient, but it makes a very successful and healthful substitute for butter in this almond cream.
1/3 cup slivered almonds
1/3 cup sugar
1 tablespoon all-purpose flour
Pinch of salt
1 large egg
1 large egg white
1/2 cup reduced-fat firm silken tofu
1 tablespoon unsalted butter, softened
1/4 teaspoon almond extract
3 cups fresh or partially thawed frozen sweet cherries, such as Bing, pitted
Confectioners’ sugar for dusting
1. Preheat the oven to 375°F (190°C). Coat a 9 1/2-inch (24-centimeter) pie pan with nonstick spray.
2. Spread the almonds in a small baking dish. Toast in the oven until light golden and fragrant, 4 to 6 minutes. Let cool.
3. Combine the almonds, sugar, flour, and salt in a food processor. Process until the almonds are ground. Add the egg, egg white, tofu, butter, and almond extract. Process until smooth.
4. Spread the cherries in the pie pan. Scrape the tofu mixture evenly over the cherries. Bake the gratin until light golden and firm to the touch, 30 to 40 minutes. Let cool slightly. Dust with confectioners’ sugar. Serve warm or at room temperature.
Per serving: 168 calories, 5 g protein, 26 g carbohydrates, 2 g fiber, 6 g total fat, 2 g saturated fat, 28 g sodium.
In Step 4, substitute 3 cups mixed berries, such as raspberries, blackberries, and blueberries (fresh or frozen and partially thawed) for the cherries.
In Step 4, substitute 3 sliced peeled firm pears, such as Anjou or Bosc, and 1/2 cup plumped dried cranberries (microwave with 2 tablespoons water on high for 1 minute) for the cherries.
In Step 4, substitute 3 sliced apples, such as Granny Smith or Gala, and 1/2 cup plumped dried prunes (microwave with 2 tablespoons water on high for 1 minute) for the cherries.