June fruit can easily be used for fresh and delicious desserts, with the advantage that this type of fruit, being often sweeter than winter fruit, requires less sugar in its preparation.

Let’s take the case of this light and gluten-free peach pie, which has only 5 tablespoons of sugar!

It can also be made with the same weight of pineapple (fresh or preserved in natural juice), blackberries, apricots, red or yellow plums.
Perfect for breakfast, it only provides 160 calories per serving.

Here is the recipe, adapted from this site.

GLUTEN-FREE LIGHT PEACH CAKE

Ingrediants

• Two medium eggs, separating yolks from whites
• 5 tablespoons of brown or plain sugar or 60 grams of honey / malt
• A sachet of vanillin or organic natural vanilla
• 250 grams of unsweetened, skimmed white yogurt
• 30 grams of corn starch
• Grated zest of half a lemon
• A teaspoon of gluten-free baking powder.
• 230 grams of peaches, cut into very thin slices, less than half a cm.
• A pinch of salt.

Procedure
In a bowl, whip the egg yolks with the sugar and a pinch of salt. We add yogurt, lemon zest, vanillin, yeast and corn starch. Separately, whip the egg whites and incorporate them into the egg mixture.

We arrange the peaches into radial slices on the bottom of a non-stick round 18 cm diameter pan (or just greased with butter or oil).

We pour over the mixture and immediately put in a preheated oven at 175 °. We cook for 30-35 minutes.
Let our light peach cake cool completely and sprinkle with cinnamon.