1/2 cup castor sugar
875 g can pear slices in natural juice, drained and juice reserved
1 vanilla bean, split and seeds scraped out or 1 tsp vanilla essence
1 cup low fat yogurt
2 egg whites
Combine sugar, pear juice, vanilla bean and seeds together in a saucepan and bring to
the boil. Allow to simmer uncovered until mixture has reduced by half. Refrigerate until
cold.
Process pears and yogurt until smooth and fold through the syrup. Pour mixture into a
large bowl or freezer container and freeze until semi-set.
Beat egg whites until stiff and fold egg whites into pear mixture.
Gently spoon into a freezer container and freeze until firm. Scoop and serve.
875 g can pear slices in natural juice, drained and juice reserved
1 vanilla bean, split and seeds scraped out or 1 tsp vanilla essence
1 cup low fat yogurt
2 egg whites
Combine sugar, pear juice, vanilla bean and seeds together in a saucepan and bring to
the boil. Allow to simmer uncovered until mixture has reduced by half. Refrigerate until
cold.
Process pears and yogurt until smooth and fold through the syrup. Pour mixture into a
large bowl or freezer container and freeze until semi-set.
Beat egg whites until stiff and fold egg whites into pear mixture.
Gently spoon into a freezer container and freeze until firm. Scoop and serve.
Little Leakers
Pear & Vanilla Yogurt Sorbet