2 cans (16 ounces each) pear halves, drained, juices or syrup reserved
1 cup plain, low-fat yogurt
2-3 teaspoons lemon juice, to taste
1/4 teaspoon ground ginger
Mint sprigs to garnish

Thinly slice 1 pear half and reserve for garnish. Place remaining pears, yogurt, lemon juice, and ginger in the bowl of a food processor fitted with the metal blade. Puree to a thick cream consistency, adding up to 1/2 cup of the reserved pear liquid. Pour into a serving bowl, and place in the freezer for 20 minutes, or refrigerate for 1 hour until well chilled. To serve, ladle the soup into shallow soup bowls, and garnish with reserved pear slices and mint.

Servings: 2

Submitted by: Canned Food Fan