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|
|3||eggs (lightly beaten)|
|1||c||Stonyfield Organic Low Fat French Vanilla Yogurt|
|3||tbsp||unsalted butter (melted)|
|3⁄4||c||natural cane sugar (divided)|
|3||large ripe pears (cored and sliced in 1/4" wedges)|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.