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Fruit baked in a rich-tasting almond cream makes a homey, yet special, dessert. Tofu may seem like a surprising ingredient, but it makes a very successful and healthy substitute for butter or cream in this almond custard. Another bonus is that this dessert is dairy-free.
*Substitute vanilla extract for almond extract and add 2 teaspoons brandy.
*Mixed berry almond custard: In Step 4, substitute 300 g mixed berries, such as raspberries, blackberries and blueberries (fresh or frozen and partially thawed) for the cherries.
*Pear and dried cranberry custard: In Step 4, substitute 3 thinly sliced peeled firm pears, such as Beurre Bosc, and ½ cup plumped dried cranberries (microwave with 2 tablespoons water on high for 1 minute) for the cherries.