Tuesday, April 20, 2010

Pear and Yogurt Freeze

A pretty, pale pink "ice" with a hint of pear and is even diabetic freindly.

Dress up by serving in glass bowls and garnishing with a sprig of mint.

What you need:

* Envelope of unflavoured gelatin 1/4 oz. - 7 g
* Cans of pear halves (14 oz., 398 mL - 2 2 each), drained and juice reserved
* Non-fat berry yogurt (your choice) 1 1/2 cups - 375 mL

Sprinkle gelatin over 1/2 cup (125 mL) reserved pear juice in small saucepan. Let stand for 1 minute. Heat and stir on medium until gelatin is dissolved. Add remaining reserved pear juice. Stir.
Process gelatin mixture, pears and yogurt in blender or food processor until smooth.
Pour into ungreased 9 x 13 inch (22 x 33 cm) pan.
Freeze, uncovered, for 2 hours. Scrape into large bowl. Beat on high until smooth and slushy.
Pour into 1 1/2 quart (1.5 L) airtight container. Freeze until firm.

Let stand at room temperature for about 15 minutes before serving.
Makes 5 cups (1.25 L).

1/2 cup (125 mL): 68 Calories; 0.1 g Total Fat (0 g Mono, 0 g Poly, 0.1 g Sat); 1 mg Cholesterol; 15 g Carbohydrate; 2 g Fibre; 3 g Protein; 32 mg Sodium
Reprinted with Permission from Company's Coming

Company's Coming web site at; http://www.companyscoming.com/

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