Presenting an interesting take on a cinnamon-fruit purée. The texture of this dessert is best right after it's made; it does not refreeze well. But it's so quick to prepare -- once you have frozen the pear -- that you can make it right before serving.
Cinnamon-Pear Frosty
(Recipe by The California Culinary Academy)
Ingredients:
4 very ripe Bartlett pears, peeled and chopped
2 Tbsp. lemon juice
½ cup low-fat milk
½ tsp. ground cinnamon or to taste
Sugar to taste, if necessary
Instructions:
Toss pears with lemon juice; spread in one layer on a baking sheet. Freeze, uncovered, until frozen solid.
Add milk, frozen pears, and cinnamon to the jar of your high performance blender. Process until smooth. You may let fruit stand 10 to 15 minutes at room temperature to thaw slightly. Add sugar, if necessary -- this will depend on the sweetness of the pears. Serve immediately.
Variation: Add 1 teaspoon grated fresh ginger or ground ginger to taste.
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