Pears Infused with Lemongrass & Ginger by Dr Sue Shepherd

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Serves

4

With the refreshing flavours of lemongrass and ginger, this is a lovely dessert for any season.

Ingredients

  • 2 cups (500 ml) water
  • ½ cup caster sugar (or ‘spoon for spoon’ sugar replacer)
  • 2 tablespoons fresh ginger, peeled and finely chopped
  • 1 tablespoon lemongrass, thinly sliced
  • 4 medium (640 g) pears, peeled
  • 200 g no-fat diet vanilla yoghurt, to serve

Method

  1. Combine the water, sugar (or replacer), ginger and lemongrass in a large saucepan over medium to high heat. Bring to the boil, stir regularly and cook for 2 minutes or until the sugar (or replacer) dissolves. Add the pears and reduce heat to low. Simmer, covered, turning pears occasionally, for for 1½  hours or until tender.
  2. Strain the syrup through a fine sieve. Serve each pear with some syrup and no-fat diet vanilla yoghurt.

RECIPE NOTES

Kids & Teens: Special occasional food

Nutritional Analysis

Per serve, using sugar: Energy 745     kJ (177 Cal), protein 3.1 g, fat 0.3 g, saturated fat 0.1 g, carbohydrate 40.6 g, sugars 35.3 g, fibre 2.9 g, sodium 34.9 mg, GI low

Per serve, using sugar replacer: energy 559 kJ (138 Cal), protein 3.1 g, fat 0.3 g, saturated fat 0.1 g, carbohydrate 28.9 g, sugars 22.2 g, fibre 2.9 g, sodium 34.9 mg, GI low

WGF Diabetes

Recipe taken from Wheat and Gluten Free Diabetes by Dr Sue Shepherd.

Click here to find out how to purchase this book

 Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Diabetes and the Gluten-Free Diet

 

 

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.