Pear and Vanilla Yogurt Sorbet

Pear and Vanilla Yogurt Sorbet

Please your palate with this impeccable pear dessert.


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Serves: 6 person(s) Change

Preparation Time: 30 mins
Cooking Time: 10 mins
Extra Time: 6 hrs
(for chilling and freezing)

Low Sodium Recipe High-Calcium Recipe


  • 1/2 cup sugar
  • 30 oz canned pear slices in natural juice, drained (reserve juice)
  • 1 vanilla bean, split and seeds scraped out, or 1 tsp vanilla extract
  • 1 cup lowfat plain yogurt
  • 2 egg whites


Combine sugar, pear juice, vanilla bean and seeds together in a saucepan; bring to a boil. Turn down heat and allow to simmer uncovered until mixture has reduced by half. Refrigerate until cold.

On low-speed in a food processor or blender, process pears and yogurt until smooth. Fold through the cooled pear syrup. Pour mixture into a large bowl or freezer container; freeze until semi-set.

Beat egg whites until stiff. Fold egg whites into semi-set pear mixture.

Gently spoon into a freezer container and freeze until firm. Scoop and serve.


To separate eggs: break the egg on the edge of the bowl to split the shell into halves. Pass the contents of the egg from one half of the shell to the other half. This way the egg white falls into the bowl as the yolk is transferred back and forth between the shell halves.

Nutritional Info (per serving)

CALORIES 169 cals
Kilojoules 707 kJ
Fat 1.0 g
Saturated Fat 0.4 g
Cholesterol 2 mg
Sodium 52 mg
Carbohydrates 38.0 g
Fiber 2.0 g
Total Sugars 36.0 g
Protein 3.0 g
Calcium 88.0 mg
Note: A dash indicates no data is available.