email this pageIngredients
1 pint strawberries, hulled and sliced
1 pint blueberries
1 pint raspberries
5 egg yolks
1/2 cup sugar
1/4 cup orange juice
2 tablespoons orange liqueur
1/2 cup sliced almonds
Instructions
1 pint blueberries
1 pint raspberries
5 egg yolks
1/2 cup sugar
1/4 cup orange juice
2 tablespoons orange liqueur
1/2 cup sliced almonds
1. Preheat oven to 400F. Coat a 1 1/2-quart gratin or baking dish with cooking spray.
2. Combine berries in a large bowl. Transfer to baking dish.
3. Whisk egg yolks, sugar, orange juice and liqueur in a medium-size bowl that fits over a pot to make a double boiler. Place bowl over gently simmering water and cook, whisking constantly, until slightly thickened. Remove from heat and whisk 1 minute. Pour over fruit and sprinkle with almonds. Bake 5 to 10 minutes or until golden brown. Serve warm, at room temperature or chilled. Serves 6.
Recipe from Perfect Light Desserts by Nick Malgieri and David Joachim (Morrow, 2006)
Nutritional Information
2. Combine berries in a large bowl. Transfer to baking dish.
3. Whisk egg yolks, sugar, orange juice and liqueur in a medium-size bowl that fits over a pot to make a double boiler. Place bowl over gently simmering water and cook, whisking constantly, until slightly thickened. Remove from heat and whisk 1 minute. Pour over fruit and sprinkle with almonds. Bake 5 to 10 minutes or until golden brown. Serve warm, at room temperature or chilled. Serves 6.
Recipe from Perfect Light Desserts by Nick Malgieri and David Joachim (Morrow, 2006)
Per serving: 220 calories, 9g fat, 5g prot., 34g carbs., 3g fiber, 10mg sodium.
