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Shortbread-Raspberry Gratin
January & February 2005
Adapted from Fast
Food My Way by Jacques Pépin (Houghton Mifflin Company,
2004)
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(Serves 4)
You can crumble the shortbread in a food processor or place the cookies in a
plastic bag and crush with a rolling pin.
- 2 cups frozen unsweetened raspberries (about 8 ounces)
- 1½ cups crumbled shortbread cookies (8-10 cookies)
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/2 cup sour cream, optional
Heat the oven to 375 degrees. Divide the frozen berries among four small
gratin dishes or custard cups. Or use one large gratin dish.
Toss the crumbled shortbread and sugar together in a small bowl. Divide the
crumbs among the gratin dishes, sprinkling them evenly over the berries, and
dot with the butter.
Arrange the dishes on a cookie sheet, and bake 16-18 minutes until nicely
browned on top. Let cool, and serve lukewarm or at room temperature with sour
cream, if desired.
Nutrients per serving
- Calories 296
- Protein 3g
- Carbohydrate 36g
- Dietary fiber 1g
- Fat 16g (saturated fat 6g)
- Cholesterol 19mg
- Sodium 101mg
For more on Jacques Pépin, his books, and his PBS series, Fast Food My Way, click here.
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