Creamy Yogurt Porridge With Pear Walnut Cinnamon Topping Recipes

CREAMY YOGURT PORRIDGE WITH PEAR, WALNUT & CINNAMON TOPPING

Creamy yogurt porridge with pear, walnut & cinnamon topping image

Crunchy, sweet, healthy... this porridge topping has it all. Serve on top of our creamy, oaty breakfast bowl

Provided by Sara Buenfeld

Time 9m

Number Of Ingredients 5

Ingredients

3 tbsp (25g) porridge oat
150g 0% fat probiotic plain yogurt
1 ripe pear , sliced (keep the skin on)
4 broken walnut halves
couple pinches of cinnamon

Steps:

For the porridge: Tip 200ml water into a small non-stick pan and stir in porridge oats. Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.) Stir in yogurt - or swirl in half and top with the rest.
For the topping: Add pear and walnut halves to the finished porridge, then sprinkle on cinnamon.

Nutrition Facts : Calories 341 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 27 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

CINNAMON PEAR FROZEN YOGURT

Cinnamon Pear Frozen Yogurt image

This luscious dessert has the delicious flavor of spiced apple cider and gingerbread. A refreshing dessert summer or winter.

Provided by Marianne

Categories Desserts Frozen Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 5

Ingredients

1 (15 ounce) can pear halves
2 cups vanilla yogurt
⅓ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice

Steps:

Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 23.7 g, Cholesterol 3.1 mg, Fat 0.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 42.6 mg, Sugar 21.9 g

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