Recipe from Food Network
First off, let me just say that I am very sad that I didn’t get a picture of it. It looked and smelled so good, I just dug right in. By the time I remembered, it was all gone! But… there is good news. The Food Network link above does have a picture – so check it out and see how amazing it looks. 🙂
So, obviously it was good! 🙂 Everyone really loved it!
1/3 c slivered almonds
1/2 c sugar or Splenda (used Splenda)
2 T AP flour
Pinch of salt
1 large egg
1/3 c firm low fat silken tofu
1 T butter, softened
1/4 t pure almond extract
3 c mixed berries (used blueberries, blackberries and raspberries)
Confectioners’ sugar for dusting (didn’t do this)
Preheat oven to 475 and lightly coat a 9-inch pie pan with cooking spray.
Place the almonds in a single layer on a baking sheet, and allow to bake for about 4-6 minutes, until lightly toasted and fragrant. Allow to cool completely.
In a food processor combine the almonds, Splenda (or sugar), flour and salt until finely ground.
Add the egg, tofu and almond extract and process until smooth.
Spread berries in the pie pan, then pour the tofu mixture over the berries as evenly as you can.
Bake until lightly golden and settled, about 40-50 minutes. Let cool for at least 20 minutes (dust with confectioners’ sugar if desired) and serve warm.