Directions:
- Wearing your rubber gloves, wash and skin pears. Be careful of the very tiny spines. Add all ingredients except mint to a blender and puree until smooth. Reduce liquid in half on medium heat. Strain and let cool.
- Note: Before freezing the puree, adjust the flavor with sugar and cranberry juice, to taste. Freeze puree in an ice cream maker and you're ready to scoop.
- Garnish with fresh mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.84 Kcal (1214 kJ) | ||
| Calories from fat | 50.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 9% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 2% | |
| Sodium | 59.95mg | 2% | |
| Potassium | 1030.06mg | 22% | |
| Total Carbs | 52.27g | 17% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 18.14g | 73% | |
| Protein | 6.96g | 14% | |
| Vitamin C | 72.6mg | 121% | |
| Iron | 0.2mg | 1% | |
| Calcium | 256.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 52.65 Kcal (220 kJ) | ||
| Calories from fat | 9.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 9% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 2% | |
| Sodium | 10.89mg | 2% | |
| Potassium | 187.11mg | 22% | |
| Total Carbs | 9.49g | 17% | |
| Sugars | 0.86g | 19% | |
| Dietary Fiber | 3.3g | 73% | |
| Protein | 1.26g | 14% | |
| Vitamin C | 13.2mg | 121% | |
| Calcium | 46.6mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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