Pears and Dates with Vanilla-Orange Yogurt

James Carrier

Notes: You can make the vanilla-orange yogurt (step 1) up to 3 days ahead; cover and chill.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 11%
  • Protein: 3.2g
  • Fat: 2.4g
  • Saturated fat: 1.2g
  • Carbohydrate: 47g
  • Fiber: 5.2g
  • Sodium: 26mg
  • Cholesterol: 7.4mg


  • 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


  1. 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. 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.
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