Plan one day ahead and in 5 minutes you can make better-than-store-bought sorbet. Just freeze peaches and pears right in the cans, then whirl the frozen fruit in a food processor. Try the ice pops variation too.
1 can (15oz.) Del Monte® Lite Sliced Cling Peaches,
FROZEN 24 HOURS in unopened can
1 can (15.25oz.) Del Monte® Pear Halves in Heavy Syrup,
FROZEN 24 HOURS in unopened can
1 cup plain low fat Greek yogurt
Submerge unopened frozen cans in very hot tap water 1 minute. Remove bottom of cans with a can opener. Pour any unfrozen syrup into food processor bowl.
Carefully slice frozen fruit cylinder in half from top to bottom, then into 2-inch chunks. Transfer chunks to bowl of food processor and process until smooth.
Fold yogurt into pureed mixture with a spatula to create swirls. Serve immediately or refreeze.
VARIATION: To make Peach-Pear Creamsicles, combine ROOM TEMPERATURE peaches and pears with syrups and yogurt in a blender and puree until smooth. Pour mixture into ice pop molds; insert sticks and freeze about 12 hours. Makes 12 to 16 creamsicles.
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