Pear Snow With Berries Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
32 ounce: Canned pear halves in light syrup, drained
1/4 cup: Evaporated skim milk,
1 cup: Fresh strawberries, sliced
1 cup: Blueberries, sliced
Directions:
Drain pears, reserving 1 cup liquid. Cut pears into 1" cubes; place on an
aluminum foil-lined baking sheet, and freeze 2 hours or until firm.
Place pears in container of an electric blender or food processor; top
with cover, and process 2 minutes. Gradually add reserved pear liquid and
milk, processing until smooth. Pour mixture into a 9" square pan. Freeze
until firm, stirring every 30 minutes. (Or puree pears, and put with milk
and reserved syrup in ice cream maker and freeze according to
manufacturers directions).
To serve, spoon pear mixture into 8 individual serving dishes. Combine
berries; spoon over pear mixture.
Per serving (1/2 cup pear mixture and 1/4 cup berries): 76 calories, 1 g
pro, .2 g fat, 19 g carbo, 0 mg chol, 15 mg sodium
From: "Cooking Light Presents Guilt-Free Desserts", 1994, from the files
of Linda Shogren
Source from luhu.jp
aluminum foil-lined baking sheet, and freeze 2 hours or until firm.
Place pears in container of an electric blender or food processor; top
with cover, and process 2 minutes. Gradually add reserved pear liquid and
milk, processing until smooth. Pour mixture into a 9" square pan. Freeze
until firm, stirring every 30 minutes. (Or puree pears, and put with milk
and reserved syrup in ice cream maker and freeze according to
manufacturers directions).
To serve, spoon pear mixture into 8 individual serving dishes. Combine
berries; spoon over pear mixture.
Per serving (1/2 cup pear mixture and 1/4 cup berries): 76 calories, 1 g
pro, .2 g fat, 19 g carbo, 0 mg chol, 15 mg sodium
From: "Cooking Light Presents Guilt-Free Desserts", 1994, from the files
of Linda Shogren
Source from luhu.jp