Broiled Berries w/ Vanilla Custard -Core
Source of Recipe
WW Community
List of Ingredients
2/3 cups strawberries
2/3 cup blueberries
2/3 cups raspberries
3 tsp McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1 Tbsp fresh lemon juice
4 1/2 oz silken tofu, about 1/2 cup
1/4 cup fat-free skim milk
1 Tbsp vanilla extract, pure
3 tsp McNeil Nutritionals SPLENDA (R) No Calorie Sweetener Recipe
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. Yields about 1/2 cup of berries and 1/4 cup of sauce per serving. (Note: Custard sauce can be stored, covered, up to 5 days in refrigerator.)
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