Sometimes you just gotta bake

Posted April 13th, 2012 in In the Kitchen, Posts, Tips and Tricks

It has been raining for days.  I love the look of the rain from my windows and everything is very green and lush.  I also appreciate that rain brings snow to the mountains and since I am a skier and have not yet had my fill this year due to a very late, almost non-existent winter rain is good.  But it has been four days and it is mid-April after all.  So, I decided, bake I must!  I started perusing recipes on the internet and one announced itself from the screen.

I really like to serve warm baked goods and coffee on Sundays to my friends before heading out to the farmers market.  Nothing like a fresh baked warm something and good strong coffee.  So I found a Mixed Berry Almond Gratin referred to by its author, The United Soybean Board as a “breakfast gratin”.  Miraculously I had everything I needed in my pantry and fridge.  Of course I always keep Oregon Canned Berries and Cherries on hand and you should too. They are perfect for when you haven’t shopped in a while and don’t have any fresh fruit around.

Anyway… this recipe also found an innovative way to reduce the fat.  A secret ingredient you might not have thought of-tofu!  I just happened to have some left from a salad dressing recipe I got from my niece Leah.  That was how I first learned about substituting tofu for things that beg for creaminess.  WORKS GREAT!

The best part about this recipe is it came together in about 5 minutes. I put it in the oven to bake while I mopped the kitchen floor.  Then I sat down on the couch with my book, watching the rain while the aroma of warm berries filled the house. WOW-this recipe is a keeper. Berries topped with a rich custard and crusty top.

 

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