Core Recipe
Servings | 4
Preparation Time | 12 min
Cooking Time | 5 min
Level of Difficulty | Easy

desserts | Broiling the berries in this simple yet elegant dessert helps release their sweet juices. They’re a delicious summer treat when topped with our vanilla sauce.



2/3 cups strawberries
2/3 cup blueberries
2/3 cups raspberries
3 tsp McNeil Nutritionals SPLENDA 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 No Calorie Sweetener

Instructions


1. Preheat broiler to high.
2. 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.
3. 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.
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. (Note: Custard sauce can be stored, covered, up to 5 days in refrigerator.)