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.
Tags: Blackberry, Blueberry, raspberry