Cinnamon Pear Sherbet

* Exported from MasterCook *

Cinnamon Pear Sherbet

Recipe By : Gibbons; Light & Spicy
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Frozen
Dessert Eat-Lf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large pears -- fresh and ripe
1 pinch ground cinnamon
sugar or sweetener -- to taste, optl
1/3 cup 2% low-fat milk -- (1/3 to 1/2c)

Intro: You don't need an ice cream machine to make this dessert; it's made
with fresh-frozen diced ripe pears in a food processor or an electric
blender. It's the best-tasting pure essence of pear "ice cream" author's
had. No sugar needed. This dessert tastes best when it's made with freshly
frozen, fully ripe pears.

1. Dice pears into 1/2-inch cubes and spread in a single layer on a foil
tray or a baking sheet. Quick-freeze, uncovered, in the coldest part of the
freezer.

2. Put the frozen pear cubes in an electric blender or a food processor
with cinnamon and optional sweetener. Adding milk a little at a time,
process quickly, just until mixture resembles soft-serve frozen custard.

Makes 4 Servings, 70 calories each. Barbara Gibbons, Light & Spicy (1989)
Harper and Row. Bookshelf at Kitchen PATh in Riverside. 1997. MC 55 cals,
0.7g fat (10.3% cff). One medium pear (1/4-lb), 1/2 cup sliced.



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