Ginger Pear Sorbet with Chocolate Dipped Phyllo Sticks

The ProStart Class had lots of requests for this recipe from our last ProStart luncheon.  It was from an issue of Cooking Light so you know that it is low in calories.

29 oz. Bartlett Pears, canned in light syrup
3 tablespoons candied ginger, minced
4 mint leaves

1.     Puree pears and liquid with food processor or blender.
2.     Add ginger and process well.  Pour into a 9" x 9" cake pan and freeze until mixture begins to set.
3.     Remove mixture to food processor and pulse until smooth.  Return to pan and freeze until firm.  Use a scoop to serve.  Garnish with a mint leaf.

Yields 4  1/2 cup servings


The ProStart Class served this Ginger Pear Sorbet with Chocolate Dipped Phyllo Sticks.  The recipe was found on 'Taste of Home' and a link has been included:  http://www.tasteofhome.com/Recipes/Chocolate-Dipped-Phyllo-Sticks