If you’re after something new to try for dessert but still want to stick to the healthier options, definitely give this gluten-free, low-calorie dish a try! This tasty treat is just as good for your tastebuds as it is for your insides with better-for-you ingredients like Greek yoghurt, pear and gluten-free cornflour. Healthy snacks that taste great can often be hard to come by but this recipe definitely won’t be a let down! Why not pair it with a side of extra yoghurt or a hot cup of coffee to make sure you really appreciate all the different flavours that are mixed throughout this unique dish. Yum!
- 500g low-fat Greek yoghurt
- 1 large pear
- 1 lemon, rind grated, juiced
- 650g fresh ricotta
- 80g organic panela sugar
- 2 1/2 tablespoons gluten-free cornflour
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 3 eggs
- Line fine sieve with 2 layers of muslin and place over bowl. Add yoghurt to sieve. Enclose in muslin and twist to secure. Place in fridge for 4 hours to drain.
- Preheat oven to 150C. Grease and line base and side of a 22cm (base) springform cake pan with baking paper. Halve pear. Reserve 1 half. Peel, core. Chop remaining half. Add chopped pear and 2 tsp lemon juice to jug. Use stick blender to process until smooth.
- Process ricotta, sugar, cornflour, vanilla, cinnamon, lemon rind, 1 tbs lemon juice, strained yoghurt and pear mixture in food processor until smooth, scraping down sides occasionally.
- Next, add in eggs, 1 at a time, processing until just combined. Pour into prepared pan.
- Halve remaining pear. Remove core and discard. Thinly slice pear quarters. Lightly brush with lemon juice to prevent discolouration. Place on top of batter, overlapping slightly in a circle. Bake for 45 minutes or until just set in the centre.
- Turn off oven. Cool in oven, with door slightly ajar, for 20 minutes. Transfer pan to wire rack to cool completely. Place in fridge for 3 hours to chill. Serve.