Crunchy Yoghurt And Raspberry Pears Recipes

PEAR RASPBERRY CRISP

We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. -Fancheon Resler, Bluffton, Indiana

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Pear Raspberry Crisp image

Steps:

In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.

Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 5g fiber), Protein 2g protein.

Ingredients

2 cups sliced peeled fresh pears
2 cups fresh or frozen raspberries
3/4 cup packed brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup all-purpose flour
3 tablespoons cold butter
1 cup cranberry almond whole grain cereal, lightly crushed
Vanilla ice cream, optional

QUICK SAUTE OF PEARS WITH RASPBERRY SAUCE

Provided by Food Network

Categories dessert

Time 30m

Number Of Ingredients 7

Quick Saute of Pears with Raspberry Sauce image

Steps:

With a stainless steel knife, peel and core the pears. Cut them into eighths. Rub them with lemon so they do not discolor. Set them aside in a covered bowl in the refrigerator until you are ready to use them. Melt the butter in a large skillet. Saute the pears over high heat for 3 to 4 minutes or until they begin to brown. With a slotted spoon, transfer the pears to a serving platter. Deglaze the pan with liqueur and raspberry preserves and reduce until syrupy and thick. Spoon over the pears and garnish with almonds and frozen yogurt or whipped cream if you wish.

Ingredients

6 ripe pears with raspberry sauce
1/2 lemon
2 tablespoons butter
2 to 3 tablespoons liqueur such as Triple Sec, Cointreau or Grand Marnier
1/2 cup strained raspberry preserves
1/4 cup toasted sliced blanched almonds, optional
Frozen yogurt or whipped cream, optional

ROASTED PEARS WITH HONEY-HERB YOGURT

Provided by Trisha Yearwood

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 7

Roasted Pears with Honey-Herb Yogurt image

Steps:

Preheat the oven to 400 degrees F.
Quarter the pears lengthwise and remove the cores with a paring knife.
Melt the butter in a 10-inch cast-iron skillet over medium-high heat, then stir in 1 tablespoon of the honey and the cinnamon. Turn off the heat and add the pears, turning to coat. Arrange cut-side-down and roast, turning once, until golden and tender, about 30 minutes.
Meanwhile, stir the yogurt, mint, thyme and the remaining 2 tablespoons honey together in a small bowl. Serve the warm pears drizzled with some of the cooking liquid from the skillet, a dollop of the yogurt, and a small mint leaf.

Ingredients

3 firm-ripe pears
2 tablespoons unsalted butter
3 tablespoons honey
1/4 teaspoon ground cinnamon
2/3 cup plain Greek yogurt (about 7 ounces)
1 tablespoon chopped fresh mint, plus 4 small leaves for garnish
1 teaspoon chopped fresh thyme

CRUNCHY FRUIT YOGHURT

Make and share this Crunchy Fruit Yoghurt recipe from Food.com.

Provided by katew

Categories Breakfast

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

Crunchy Fruit Yoghurt image

Steps:

.Place all ingredients in big bowl.
Stir to combine.
Spoon back into tub.
Store in refrigerator.
Serve over cereal or with fruit.

Nutrition Facts : Calories 242.3, Fat 12.3, SaturatedFat 2.8, Cholesterol 13, Sodium 48.8, Carbohydrate 29.6, Fiber 3.3, Sugar 24.5, Protein 7.5

Ingredients

1 kg european style natural yoghurt
3/4 cup dried apricot, finely chopped
3/4 cup roasted almonds, finely chopped
1/2 cup honey
1/2 cup sunflower seeds
2 tablespoons cinnamon