I introduced this dessert last week for the diabetic range on my new book.  It has no added sugar and is ideal for breakfast or a light sweet to end any meal.

Ingredients: 

• A small punnet of fresh strawberries
• 500ml yoghurt
• 6 pears
• 3 spoons stevia
• 6 spoons grated sugar free chocolate
• Grated citrus rind and juice of one orange and lemon

 Instructions: 

1. Peel the pears.  Immerse in a pot of water with the citrus juice and grated rind or with the preserved citrus zest.
2. Leave to soak for an hour.
3. Poach for 30 minutes.
4. Drain the liquid.  I usually keep the liquid and use it to make my jams.
5. Place the pears in the fridge to completely cool down as you will be able to cut them very nearly.
6. Using a hand blender, mix together the strawberries, stevia and yoghurt until they are an even consistency.
7. Pipe or spoon into sundae glasses.
8. Cut slits along the length of the pears and open up like a fan.
9. Place on top of the yoghurt mix.
10. Sprinkle the grated sugar free chocolate.
11. Serve immediately.

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