Tuesday, September 4, 2012

Recipe - Pear Frozen Yogurt

This past Christmas I received a Cuisinart food processor from my mom.  I had a mini food processor but found it difficult to make salsa in such small batches.  I finally busted this baby out a few weeks ago for the first time!  I really wish I had pulled it out sooner.  I made salsa (so much easier in the bigger bowl) and used it to slice cucumbers thin for cucumber salad.  It would have been very handy in chopping all the veggies needed for my last recipe; Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

I browsed through the book/manual and it included many recipes.  Salsas, sauces, bakery/bread, salads, and soups.  One recipe that caught my eye was for Pear Frozen Yogurt.  One of my favorite yogurt flavors is pear.  I also had a container of plain yogurt left over from another recipe and I get free fruit at work so I didn't even need to make a trip to the store for the ingredients.  Though it required some planning and prepping, it was a nice light (and healthy) dessert for a summer evening and I would definitely try it again.

Pear Frozen Yogurt

-from the Cuisinart Instruction and Recipe Booklet


4 medium pears, peeled and cored
1/3 cup powdered sugar
2/3 cup yogurt
1 1/2 tablespoons lemon juice


At least 5 hours before serving, prepare fruit by cutting it into 1-inch pieces.  Freeze all fruit in a single layer on a baking sheet.

A few minutes before serving, process frozen fruit and sugar in food processor with metal blade, pulsing about 8 times.  Then process continuously until fruit is finely chopped, scraping work bowl and cover as necessary.

Add yogurt and lemon juice; process just until mixture becomes smooth and creamy, scraping bowl as necessary.  Taste for sweetness, adding more sugar as needed.

Serve immediately, or freeze for later use.  To prepare frozen mixture for serving, cut into 1-inch chunks.  Process with metal blade just until mixture become smooth and creamy.

Notes:  I added about 2 tablespoons lemon juice and a little more yogurt.  I think I might have had large pears.  Also, I think using frozen raspberries or blueberries would be great too.  And it would save time peeling, coring and chopping.  Any frozen fruit would probably work and the recipe is easily adjusted for taste.  As of this posting I have yet to try the 'leftovers'.  Chopping and processing it again seems like a bit of a daunting task for leftovers.  I'm wondering if all of that is really necessary though.  I'm thinking you can let it thaw a bit and stir it.  I'll let you know!

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