Preparation: 20 minutes
Cooking Time: 20-25 minutes
4 Beurre Bosc Pears Passionfruit Syrup
1 cup Self Raising Flour 2 passionfruits
3/4 cup of caster sugar 1/2 cup sugar
1/2 cup skim milk 1/4 water
30 g low fat margarine, melted 1/4 orange juice
1/4 tsp vanilla essence
1/2 cup sugar
1/4 orange juice
1 beurre bosc pear
150g low fat vanilla yoghurt
Preheat oven to 180°C.
Peel and quarter the pears, remove each core and cut each quarter into cubes. Set aside.
Sift flour and caster sugar into a large bowl. Add remaining ingredients. Stir well to combine. Fold through the pears.
Spray 6 x 3/4 cup capacity ramekins or a muffin tray with cooking spray. Fill the ramekins till 3/4 full with the cake mixture.
Bake in preheated oven for 20-25 minutes
In small saucepan combine passionfruit pulp sugar and water, simmer for 5 minutes. Pour in orange juice and combine. Remove from heat.
To make pear yoghurt, peel and dice pear finely. Combine with vanilla yoghurt.
Pour syrup over pear puddings and serve with the pear yoghurt.