Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Yogurt Pear Pops
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- #112327
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 can (15.25 ounce size) pear halves or slices
1 container (8 ounce size) plain yogurt
3 tablespoons honey
1/2 teaspoon lemon juice
3 drops green food coloring (optional)
3 drops almond extract (optional)
directions
Put 5-ounce paper cups in an 8- x 8- x 2-inch baking pan. Set aside.
Open the can of pears with a can opener. Place a colander in the sink. Empty the pears into the colander and let the liquid drain away.
Put the pears, yogurt, honey, lemon juice and, if you like, food coloring, along with almond extract in a blender container or a food processor bowl. Cover with the lid and blend or process on high speed until smooth. Turn off the blender.
Pour the mixture into the paper cups using a rubber scraper to remove all of the mixture from the blender container or food processor. Cover each cup with a square of foil. Use a table knife to make a small hole in center of each foil square. Slide a wooden craft stick through each hole and into the fruit mixture in the cup.
Put the pan in the freezer. Freeze for at least 4 hours or until the pops are firm.
To serve, remove the foil and tear the paper cups off the pops.
added by
mssregan
nutrition data
Nutritional data has not been calculated yet.
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