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Pears and Dates with Vanilla-Orange Yogurt

James Carrier
Yield Makes 6 to 8 servings
Notes: You can make the vanilla-orange yogurt (step 1) up to 3 days ahead; cover and chill.

Ingredients

  • 1 pint regular or low-fat plain yogurt
  • 1/2 vanilla bean, halved lengthwise, or 1 teaspoon vanilla extract
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon honey
  • 5 ripe Bartlett pears (about 2 1/2 lb. total), rinsed
  • 8 ounces fresh Medjool dates (about 10), pitted and chopped

Nutrition Information

  • calories 205
  • caloriesfromfat 11 %
  • protein 3.2 g
  • fat 2.4 g
  • satfat 1.2 g
  • carbohydrate 47 g
  • fiber 5.2 g
  • sodium 26 mg
  • cholesterol 7.4 mg

How to Make It

  1. Spoon yogurt into a bowl. Scrape seeds from vanilla bean into yogurt (reserve pod for other uses). Stir in orange juice concentrate and honey until well blended.

  2. Peel and core pears; cut lengthwise into 1-inch-thick slices. Arrange pears and dates in bowls and top each with about 1/4 cup vanilla-orange yogurt.