*  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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