Pear Clafouti

By Stonyfield

This easy-to-prepare, puffed custard cake makes a delightful dessert or a wonderful accompaniment to your morning coffee. And it's gluten-free.

Ready In: 60 mins

Level: Medium

Prep: 15 mins

Cook: 45 mins

Yields: 12 Servings


  • 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)
  • directions

    Step 1

    Preheat oven 375°. Grease and flour 10' quiche or tart pan.

    Step 2

    In a large bowl, combine white rice flour, tapioca, amaranth, potato starch, guar gum, and salt. Set aside.

    Step 3

    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.

    Step 4

    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.

    make it with yogurt instead!