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Preheat oven to 190°C and spray a removable bottom quiche dish with oil.
Combine flour, Natvia, baking powder, cinnamon and walnuts in a medium bowl.
Blend vanilla, oil and yoghurt and add to dry mixture to form a dough. Press dough into prepared dish.
Loosely cover with cling wrap and, using a small glass, press the pastry out evenly over the base and sides.
Cut pears in half, then thinly slice them from top to bottom. Arrange the large pieces overlapping around the outer edge of pie base and the smaller ones in the centre.
Sprinkle over the 2 teaspoon Natvia, dust with 1 tsp cinnamon and bake for 25-30 minutes.
Dust with more cinnamon and icing sugar and serve with low fat custard or yoghurt.
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