Vanilla Pear Breakfast Pops Recipes

VANILLA PEAR BREAKFAST POPS

Steps:

• Preparation: The night before, combine ingredients in a blender or food processor, and with an adult watching, purée on high until smooth. Pour into 3-ounce, ice-pop molds; the mixture will make 7 ice pops. Insert the sticks that come with the molds and freeze overnight. The night before, combine ingredients in a blender or food processor, and with an adult watching, purée on high until smooth. Pour into 3-ounce, ice-pop molds; the mixture will make 7 ice pops. Insert the sticks that come with the molds and freeze overnight. Servings: 7 Nutritional Information Per Serving: Calories 50; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 20mg; Carbohydrate 11g; Fiber 11g; Protein 1g; Vitamin A 0%DV*; Vitamin C 2%DV; Calcium 4%DV; Iron 2%DV * % Daily Value

PEAR VANILLA ICE POP

Steps:

• Peel and halve the pears and remove seeds with a spoon or melon baller. Combine 2 3/4 cups water and the sugar in a large saucepan over medium-high heat. Split the vanilla bean and scrape the seeds into the water. Heat until the sugar is dissolved and the syrup comes to a simmer, about 3 minutes. Submerge the pears in the vanilla syrup and cover. Cook over medium heat until the pears are tender in the center when poked with a knife, 15 to 20 minutes. Remove from the heat. Add the lemon juice and salt. Use an immersion blender to puree the mixture. Cool the mixture 10 minutes. Pour the mixture into 16 large ice pop molds (2 1/2 to 3 ounces each) and freeze for 6 hours or overnight. Run the popsicles under warm water briefly to unmold.;

VANILLA-PEAR BREAKFAST OATMEAL

Steps:

• Drain canned pears, reserving syrup. Chop the pear slices. Bring water, drained syrup from canned pears and salt to a boil over medium-high heat in a medium saucepan. Stir in oats; reduce heat. Cook, uncovered, for 1 minute, stirring occasionally. Remove pan from heat.
• Stir in almonds, cinnamon and vanilla. Cover and let stand for 2 to 3 minutes to reach desired consistency.
• To serve, top each serving with chopped canned pears and raspberries. Sprinkle with brown sugar.

VANILLA PEAR MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
• Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
• Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

PEAR STREUSEL BREAKFAST BUNS

Steps:

• Grease and lightly flour 12 large muffin cups.
• To make the topping: in a mixing bowl, combine the brown sugar and cinnamon.
• Using a pastry blender, cut the butter into the brown sugar mixture until mixture resembles coarse crumbs.
• Add in the walnuts; using your hands, toss until the ingredients are well combined; set aside.
• To make the buns: in a small mixing bowl, combine the flour, baking soda, and salt; set aside.
• In a larger mixing bowl, cream the butter, using an electric mixer, until smooth.
• Add in the sugar gradually and beat about 3 minutes or until fluffy.
• Add in the eggs, one at a time, beating well after each addition.
• Add in the dry ingredients in two parts, alternating with the milk and vanilla, beating after each addition until well incorporated.
• Stir in the pears.
• Spoon batter into the muffin cups.
• Sprinkle the streusel topping over the top of the buns, being sure to keep the crumbs within the muffin cups (or the buns will be difficult to remove from the pan).
• Bake in a 350° oven for 20-25 minutes or until pick comes out clean.