Broiled mixed berries with custard sauce
1
Points®
Total time: 17 min • Prep: 12 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
The heat of the broiler transforms the berries in this dessert into something altogether sweeter as their juices are released when they begin to crack and burst. They're a delicious treat topped with our homemade vanilla custard sauce. The secret to its silky consistency isn't egg yolks or heavy cream, but protein-rich, butter-soft tofu that gets blended with milk and sweetened with sugar substittute. The custard sauce can be made in advance and be stored, covered, for up to 5 days in the refrigerator.
Ingredients
Strawberries
⅔ cup(s)
Blueberries
⅔ cup(s)
Raspberries
⅔ cup(s)
Splenda No Calorie sweetener packets
2 Tbsp, divided
Fresh lemon juice
1 Tbsp
Silken tofu
4½ oz, about 1/2 cup
Fat free skim milk
¼ cup(s)
Vanilla extract
1 Tbsp, pure variety
Instructions
1
Preheat broiler to high.
2
Place berries in a medium bowl; toss with 1 tablespoon 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.
3
Combine tofu, milk, vanilla extract and remaining tablespoon of Splenda in a blender or bowl of a food processor and blend until smooth, about 2 to 3 minutes.
4
To serve, divide berries between 4 shallow bowls and top with vanilla sauce. Yields about 1/2 cup of berries and 1/4 cup of sauce per serving.
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