Food and cooking : Pear and raspberry yoghurt with ginger crumble

Food and cooking : Pear and raspberry yoghurt with ginger crumble
Makes 4
Prep 20 minutes Cook 15 minutes

2 large (500g total} ripe beurré 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
1/2  cups frozen raspberries, thawed

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.

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.

3 Spoon Va 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.
Per serve 1651kJ; 5.8g sat fat; 231mg sodium.

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