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Ingredients:
2 large Bartlett pears, pared, halved, cored lemon juice 1 12 oz. package frozen raspberries 1 teaspoon sugar 1/4 cup plain lowfat yogurt orange zest fresh mint leaves, (optional)
Directions: Rub pears with lemon juice to prevent browning. Place pear halves, cut side down, on steamer rack. Steam pears 4 to 5 minutes or until tender when pierced with knife tip. Cool to
room temperature; refrigerate to chill. Puree raspberries in blender or food processor; press through sieve to remove seeds. Stir sugar into yogurt. Place yogurt in pastry bag fitted with fine tip or in
plastic squeeze-type mustard or ketchup bottle. Pour about 1/4 cup raspberry puree on each of 4 dessert plates. Pipe yogurt in spiral design on sauce. Draw knife from center of plate, spoke-fashion, to
create web design. Place chilled pear half, cut side down, on sauce. Arrange orange zest on pear. Garnish plates with mint, if desired.
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