This is a very nice light summer dessert. The creaminess comes from Greek Yogurt.
1/3 cup brown rice flour
1/4 cup almond flour
1/4 cup coconut flour
2 tablespoons dark brown sugar
1/4 teaspoon salt
2 tablespoons water
2 tablespoons oil
2 large eggs
2 large egg whites
1/2 cup packed light brown sugar
1 teaspoon grated orange zest
1/3 cup fresh orange juice
1 teaspoon grated lemon zest
1/3 cup fresh lemon juice
1/3 cup non-fat plain Greek yogurt
2 tablespoons brown rice flour
Preheat oven to 350 degrees. Coat an 8 x 8 inch baking pan with cooking spray.
In a bowl, stir together the rice flour, almond flour, coconut flour, brown sugar and salt. Add water and oil and stir with a fork until well combined. Use your hands to rub the liquids into the dry ingredients to make a crumbly dough that will stick together when pinched.
Press the dough firmly into the bottom of the baking pan. Bake for 10 to 12 minutes, or until set and lightly browned. Remove from oven and let cool for 5 minutes. Leave the oven on.
In a bowl, whisk together the whole eggs, egg whites, sugar, orange zest, orange juice, lemon zest, and lemon juice.
In a small bowl, beat together the yogurt and flour. Beat a little of the orange-lemon mixture into the yogurt mixture to loosen it, then whisk all the yogurt mixture back into the orange-lemon mixture until well combined.
Pour the filling on top of the cooled crust. Bake for 25 to 30 minutes, or until the filling sets and is light golden at the edges. Let cool completely in the pan on a rack before cutting.
Optional – Top with whipped topping or whipped coconut milk and garnish with strawberries or raspberries or your favourite fruit.
Makes 12 servings at 133 calories with out the whip topping.