Shortbread-Raspberry Gratin

You can crumble the shortbread in a food processor or place the cookies in a plastic bag and crush with a rolling pin.

Adapted from Fast Food My Way by Jacques Pépin (Houghton Mifflin Company, 2004).

(Serves 4)

• 2 cups frozen unsweetened raspberries (about 8 ounces)
• 1 1/2 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°F. 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
Fat: 16g
Cholesterol: 19mg
Carbohydrate: 36g
Sodium: 101mg
Protein: 3g
Total dietary fiber: 1g

TIP: For more on Jacques Pépin, his books, and his PBS series, Fast Food My Way, go to www.kqed.org/w/jpfastfood/home.html

January & February 2005

Photographer: iStockphoto.com/Edyta Pawlowska

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