1 - 15 ounce can pear halves in heavy syrup
Cover a 9 inch glass pie plate with plastic wrap, lining the entire plate. Drain syrup from pears into small bowl; transfer pears to lined plate. Add sugar, ginger and lemon peel to syrup and stir until sugar dissolves. Pour syrup mixture over pears. Cover and freeze until solid, at least 6 hours.
Turn pear mixture out onto work surface; peel off plastic. Cut into 1 inch chunks. Place in processor; blend until smooth. Freeze again in covered container 1 hour. To serve, scoop sorbet into dessert dishes.
Per Serving: 136 Calories; trace Fat (0.9% calories from fat); 0 g Saturated Fat; trace Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates.
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