This easy-to-prepare, puffed custard cake makes a delightful dessert or a wonderful accompaniment to your morning coffee. And it’s gluten-free.
- 1/4 c white rice flour
- 1/4 c tapioca starch
- 1/8 c amaranth flour
- 1/8 c potato starch
- 1/4 t guar gum
- 1/4 t salt
- 3 eggs (lightly beaten)
- 1 c Stonyfield Organic Low Fat French Vanilla Yogurt
- 3 T unsalted butter (melted)
- 1 t vanilla
- 3/4 c natural cane sugar (divided)
- 3 large ripe pears (cored and sliced in 1/4' wedges)
Calories: 170, Calories from Fat: 40, Total Fat: 4.5g, Saturated Fat: 2.5g, Cholesterol: 60mg, Sodium: 80mg, Total Carbohydrate: 30g, Dietary Fiber: 2g, Sugars: 20g, Protein: 3g, Vitamin A: 4%, Vitamin C: 4%, Calcium: 4%, Iron: 6%
Preheat oven 375°. Grease and flour 10' quiche or tart pan.
In a large bowl, combine white rice flour, tapioca, amaranth, potato starch, guar gum, and salt. Set aside.
In a food processor, combine eggs, yogurt, and butter. Then add vanilla and 1/2 cup sugar. Slowly pulse in flour mixture. Transfer to a baking dish.
Arrange pears on top of batter and sprinkle 1/4 cup natural cane sugar over the top. Bake for 45 minutes or until top is golden brown.