Cream Puffs Melba
|Canned pear halves||8 1⁄2 Ounce (1 Can)|
|Raspberry yogurt||1⁄2 Cup (8 tbs)|
|Cream puffs||250 Gram (For Serving)|
Drain pears, reserving syrup.
Chop pears; set aside.
Add water to syrup to equal 1/2 cup liquid.
In a small saucepan combine syrup mixture and cornstarch.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Cool to room temperature.
Stir in yogurt.
Beat egg white to soft peaks (tips curl over).
Gradually add sugar, beating to stiff peaks (tips stand straight).
Fold into yogurt mixture along with pears.
Cover and chill.
Prepare Cream Puffs.
To serve, spoon filling into Cream Puff bottoms; add tops