Gluten Free Frog Eye Salad

• 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 7/8 ounce) box stelline gluten-free pasta (star-shaped, Pasta Mia and Barilla both make one)
• 1 cup miniature marshmallow

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!

sugar, salt, brown rice flour, egg, pineapple, oranges, whipping cream, sugar, pasta, marshmallow

Taken from www.food.com/recipe/gluten-free-frog-eye-salad-517704 (may not work)