| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegetarian |
New, Vegtime7 |
6 |
servings |
INGREDIENTS
| 5 |
c |
Mixed fresh berries; (about 3 pints) |
|
|
Such as raspberries or blueberries |
|
|
And sliced strawberries |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Quinoa flour |
| 1 |
c |
Quinoa flour |
| 2/3 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Coarse salt |
| 1 |
lg |
Egg; lightly beaten |
| 3 |
tb |
Butter; melted |
INSTRUCTIONS
TOPPING
6 TO 8 SERVINGS OVO-LACTO
Fresh berries star in this lovely dessert that uses quinoa flour in the
topping. Serve with a scoop of frozen vanilla yogurt or whipped cream.
Preheat oven to 375F. In large bowl, combine berries, sugar and quinoa
flour. Toss gently to coat evenly. Transfer berry mixture to 8-inch square
baking dish.
Prepare topping: In medium bowl, combine quinoa flour, sugar, baking powder
and salt and mix well with fork. Make well in center of flour mixture, add
egg and stir with fork just until mixture is blended.
Sprinkle flour mixture evenly over berries, then drizzle with melted
butter. Bake until top is lightly browned and filling is bubbly, about 40
minutes. Transfer to wire rack and cool slightly. Serve warm or at room
temperature.
PER SERVING: 357 CAL; 5G PROT.; 8G TOTAL FAT (4G SAT. PAT); 68G CARB.; 51MG
CHOL; 257MG SOD.; 5G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 38
Converted by MM_Buster v2.0l.
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