POINTS® Value | 1 Servings | 4 Preparation Time | 12 min Cooking Time | 5 min Level of Difficulty | Easy
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.)
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!