1 ripe pear
1/4 cup pear nectar
2 teaspoon minced fresh gingerroot
1/2 cup frozen nonfat vanilla yogurt
In a saucepan, simmer pear in nectar and gingerroot until tender. Cool. Process in blender with frozen yogurt until chunky smooth. Pour in a medium-size cake pan and freeze, stirring well at 30 minutes and 60 minutes. Serve in a chilled bowl.
Serves 2. Each serving has 93 calories and 0 grams fat.