Recipes by the famous at Cathy Thomas Cooks

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RASPBERRY GRATINS

Yield: 4 servings

INGREDIENTS
2 cups (about 8 ounces) IQF (individually quick frozen) unsweetened raspberries
1 1/2 cups crumbled cookies, either chocolate chip cookies or shortbread cookies; see cook's notes
1/4 cup sugar
2 tablespoons unsalted butter
Optional garnish: Sour cream

COOK'S NOTES: Pepin recommends Walkers Pure Butter Shortbread or Mrs. Fields (individually wrapped) Chocolate Chip Cookies, but advises that homemade cookies or other brands of store-bought cookies will work. The chocolate chip cookies are best crumbled by hand rather than in food processor. The shortbread can be crumbled in food processor or placed in plastic bag and crushed with small skillet or rolling pin.

PROCEDURE

Heat oven to 375 degrees. Divide frozen berries among 4 (1-cup) gratin dishes or custard cups.
Toss crumbled cookies and sugar in small bowl. Divide crumbs among dishes, sprinkling them evenly over berries. Dot with small pieces of butter. Place dishes on baking sheet. Bake in preheated oven 16 to 18 minutes, or until nicely browned on top and berries are bubbling. Cool to lukewarm or room temperature. Top with spoonful of sour cream, if desired.

Nutritional information: (per serving without sour cream): Calories 410 (49 percent from fat); fat 22.2 g (sat 4.7 g); protein 2.5 g; carbohydrates 50 g; fiber 0.9 g; cholesterol 76 mg; sodium 330 mg.

SOURCE: "Jacques Pepin Fast Food My Way'' by Jacques Pepin (Houghton Mifflin, $30).

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