Asian Pear Frozen Yogurt - 32g Carbs, 2g Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Veggie
Amount Measure Ingredient -- Preparation Method
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2 large Asian pears
1/4 teaspoon freshly squeezed lemon juice
1 tablespoon finely grated fresh ginger -- (make sure you
have a microplane grater)
1 1/2 cups Greek-style yogurt -- homemade or store-bought
1/2 cup sugar
1 pinch fine sea salt -- generous
1 tablespoon pink peppercorns -- crushed
Special Equipment: -- ice cream maker (remember to freeze insert if you have one)
Peel and chop the pears into small 1/2-inch chunks. Toss with the lemon juice to prevent browning. In a blender, combine the pears and ginger and puree until smooth. You may have to use a tablespoon of water to get the pears moving.
In a large bowl, combine the pear-ginger puree with the yogurt, sugar and salt. Refrigerate for 1 hour.
Churn the mixture in your ice cream maker, following the manufacturer'
Top the frozen yogurt with the crushed pink peppercorns.
Makes 1 1/2 pints( 6 half-cup servings).
This frozen yogurt flavor is a tribute to a Korean dessert called "Baesuk", which is Asian pears poached in a sweet, gingery soup. The pears are studded with black peppercorns and it's a wonderful , cooling dessert after a full Korean feast. Inspiration for this creation came from Jon, author of the blog, Evil Jungle Prince. Jon's blog is full of Korean recipes, especially homemade kimchi recipes. Instead of black peppercorns, I've used the pink variety. But in fact, the two are not related at all! The pink peppercorn is a berry and it's a delicate sweet with a berrylike taste on the tip of your tongue and a faint peppery finish at the end. Sheesh. I sound like I'm describing wine!
The best way to describe Asian pears is that it's like a cross between an apple and a pear. But if you can't find it in stores, substitute with one pear of any variety and one firm crisp apple, like a fuji apple.
Because the pears are watery, if you're making homemade Greek-style yogurt, make sure that the yogurt is drained well. When drained, the ygourt should be the consitency of vry thick sour cream.
Cuisine: "Asian"
Source: "The Steamy Kitchen by Jaden Hair, 2009."
S(Formatted by Chupa Babi): "Feb 2010"
Yield: "1 1/2 pints (3 cups)"
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Per Serving (excluding unknown items): 159 Calories; 1g Fat (3.0% calories from fat); 8g Protein; 32g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 112mg Sodium
Exchanges: 0 Grain(Starch)
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