Gluten Free Frog Eye Salad

It took me 18 months, but I finally figured out how to make a fabulous frog eye without gluten! Pasta Mia and Barilla both make a Stelline shape that works great. Enjoy your frog eye again!!! p.s. I found the pasta on vitacost.com. p.s.s. an 8-oz container of Cool Whip can be substituted for the whipping cream and sugar with little change in flavor.

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 4 cups

Ingredients

• 1⁄2 cup sugar
• 1⁄4 teaspoon salt
• 1  tablespoon  brown rice flour
• 1  egg
• 21  ounces crushed pineapple, reserve juice
• 21  ounces mandarin oranges, drained
• 1  cup  whipping cream
• 1⁄4 cup sugar
• 1 (8 7/8ounce) box  stelline  gluten-free pasta (star-shaped, Pasta Mia and Barilla both make one)
• 1  cup miniature marshmallow

Directions

1. Cook pasta according to box directions (~6 minutes). Drain pasta and set aside.
2. Drain oranges and return to the can with the drained crushed pineapple. Reserve pineapple juice. Cover and refrigerate fruit.
3. Whisk together rice flour, salt, sugar, egg and pineapple juice. Bring to a boil. Pour over pasta and mix well. Refrigerate until thoroughly chilled (~1 hour).
4. Whip whipping cream and sugar until stiff peaks form.
5. Fold whipping cream, chilled fruit, pasta mixture and marshmallows together. Chill until ready to serve.
6. ENJOY!