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How to make Pear and raspberry yoghurt with ginger crumble

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 2 large (500g total) ripe beurre bosc pears
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 5 ginger nut cookies
  • 2 tablespoons wholemeal self-raising flour
  • 25g unsalted butter, chilled, chopped
  • 2 cups low-fat plain Greek-style yoghurt
  • 1 1/2 cups frozen raspberries, thawed

Method

  • Step 1 Peel, core and chop pears. Place in a small saucepan over medium-low heat. Add lemon juice, honey and cinnamon. Cook for 5 minutes or until pears are very tender. Remove from heat. Transfer to a heatproof bowl. Refrigerate until chilled.
  • Step 2 Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place biscuits in a food processor. Pulse until mixture resembles coarse breadcrumbs. Transfer to a bowl. Add flour. Rub in butter until mixture resembles breadcrumbs. Transfer mixture to prepared pan. Bake for 10 to 12 minutes, turning halfway through cooking or until golden and crisp.
  • Step 3 Spoon 1/3 of the yoghurt between serving glasses. Top with half the pear mixture and half the raspberries. Repeat layering. Dollop with remaining yoghurt. Sprinkle with crumble. Serve.