Poached Pears with Yogurt

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Poached Pears with Yogurt

These poached pears are simple and wonderful, whether you want to serve them for breakfast or dessert.

I gently poached them in a combination of apple and pomegranate juice along with a cinnamon stick and an orange rind. No additional sugar needed  – so easy and delicious!

My aunt recently had to stop eating dairy for health reasons, so when Silk approached me about their new dairy-free yogurt alternative I was excited to try it. My Aunt was super excited because she wasn’t happy with the flavor and texture of two other brands she tried (Trader Joe’s and Stonyfield’s). I bought them all as well to do a taste comparison and hand down, Silk Dairy Free Yogurt Alternative had the best flavor and texture, it’s delicious!

This recipe is also naturally gluten-free, vegan and vegetarian. These best part about these pears is that the can be made a few days in advance, and kept refrigerated until ready to eat.

Poached Pears with Yogurt

www.skinnytaste.com

Servings: 4 • Size: 1/2 pear with yogurt • Points+: 3 • Smart Points: 3

Calories: 117 • Fat: 1 g • Carb: 26 g • Fiber: 3 g • Protein: 2 g • Sugar: 15 g

Sodium: 25 mg  • Cholesterol: 0 mg

3/4 cup apple juice

1/2 cup pomegranate juice

2 inch long orange rind strip

1 cinnamon stick

2 pears, peeled, halved, and cored

1 (5.3 oz) yogurt, I used Silk Vanilla DairyFree Yogurt Alternative

Directions:

In a small pan over medium-high heat, bring apple juice, pomagranate juice, orange rind and cinnamon stick to a boil.

Place pears face down in the pan. Lower heat and simmer gently until a knife inserted into the pears meets no resistance, about 10-20 minutes, spooning the sauce over the pears as they cook.

Once the pears are tender, remove from heat and let cool.

Over medium-low heat, reduce the remaining poaching liquid to a glaze, about 7 to 8 minutes. Pour over pears. Refrigerate until ready to serve.

To serve, place 1/2 pear on each dish and top with a dollop of yogurt over each.

This conversation is sponsored by Silk. All opinions and recipe are all mine.

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