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Pear and raspberry yoghurt with ginger crumble
Pear and raspberry yoghurt with ginger crumble
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Fruit, biscuit, and yogurt layers elevate this dessert to a showstopping delight.
Ingredients:
  • 2 large (500g total) ripe beurre bosc pears
  • 21.00 gm lemon juice
  • 28.60 gm honey
  • 1.25 gm ground cinnamon
  • 5 ginger nut cookies
  • 20.00 gm wholemeal self-raising flour
  • 25g unsalted butter, chilled, chopped
  • 500.00 ml low-fat plain Greek-style yoghurt
  • 375.00 ml frozen raspberries, thawed
Instructions:
  • Prepare the pears by peeling, coring, and chopping them. Combine the pears in a small saucepan over medium-low heat with lemon juice, honey, and cinnamon. Cook for 5 minutes until the pears are very tender. Remove from heat and transfer to a heatproof bowl. Chill in the refrigerator until cold.
  • Preheat your oven to 180°C/160°C fan-forced and line a large baking tray with baking paper. Use a food processor to pulse the biscuits into coarse breadcrumbs, then transfer to a bowl. Add flour, and rub in butter until the mixture resembles breadcrumbs. Spread the mixture onto the prepared pan and bake for 10 to 12 minutes, turning halfway through, until golden and crisp.
  • Divide the yoghurt evenly between the serving glasses. Layer half of the pear mixture and raspberries on top. Repeat the layering process. Finish with a dollop of the remaining yoghurt and sprinkle with crumble before serving.

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