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Broiled Mixed Berries with Vanilla Custard Sauce

2/3 cups strawberries
2/3 cup blueberries
2/3 cups raspberries
3 teaspoons Splenda No Calorie Sweetener
1 tablespoon fresh lemon juice
4 1/2 ounces silken tofu - (abt 1/2 cup)
1/4 cup fat-free skim milk
1 tablespoon pure vanilla extract
3 teaspoons Splenda No Calorie Sweetener

Preheat broiler to high.

Place berries in a medium bowl; toss with 3 teaspoons of Splenda and lemon juice. Spoon into a shallow, ovenproof baking dish large enough to hold all berries in a single layer. Place dish three to four inches from broiler and cook until fruit just starts to burst, about 5 minutes. Remove from oven and set aside.

Combine tofu, milk, vanilla extract and remaining 3 teaspoons of Splenda in a blender or bowl of a food processor and blend until smooth, about 2 to 3 minutes.

To serve, divide berries between 4 shallow bowls and top with vanilla sauce. (Note: Custard sauce can be stored, covered, up to 5 days in refrigerator.)

This recipe yields 4 servings; about 1/2 cup of berries and 1/4 cup of sauce per serving.

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