Ingredients
3 bananas (15 ounces peeled), sliced
3 cups (24 ounces) nonfat vanilla yogurt
3/4 cup (6 ounces) low-fat 1% milk
2 (15 ounce) cans Pacific Northwest Canned Pears, diced, in extra light syrup, drained (3 cups/21 ounces)
Chai Spice Blend (recipe follows)
CHAI SPICE BLEND
Yield: 5 Tablespoons
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg
2 teaspoons ground cardamom
1 teaspoon ground black pepper
Method
To make the Chai Spice Blend, combine all spices in a spice grinder to mix well. Set aside. Reserve 2 teaspoons for smoothie recipe and 3/4 teaspoon for topping.
Peel and slice the banana. Place the banana slices in the freezer for 30 minutes.
Put the frozen banana slices, yogurt, milk, drained canned pears, and Chai Spice Blend in a blender, and blend until smooth.
Pour into six glasses (about 1 1/2 cups/10 ounces in each glass). Garnish each with 1/8 teaspoon of the Chai Spice Blend, and serve immediately.
Servings
6 servingsIngredients
6 bananas (1 pound 14 ounces peeled), sliced
6 cups (3 pounds) nonfat vanilla yogurt
1-1/2 cups (12 ounces) low-fat 1% milk
4 (15 ounce) cans Pacific Northwest Canned Pears, diced, in light syrup, drained (6 cups/ 2 pounds 10 ounces)
Chai Spice Blend (recipe follows)
CHAI SPICE BLEND
Yield: 1/2 cup + 2 Tablespoons
2 Tablespoons + 2 teaspoons ground ginger
2 Tablespoons + 2 teaspoons ground cinnamon
4 teaspoons ground cloves
4 teaspoons ground nutmeg
4 teaspoons ground cardamom
2 teaspoons ground black pepper
Method
To make the Chai Spice Blend, combine all spices in a spice grinder to mix well. Set aside. Reserve 2 teaspoons for smoothie recipe and 3/4 teaspoon for topping.
Peel and slice the banana. Place the banana slices in the freezer for 30 minutes.
Put the frozen banana slices, yogurt, milk, drained canned pears, and Chai Spice Blend in a blender, and blend until smooth.
Pour into twelve glasses (about 1-1/2 cups/10 ounces in each glass). Garnish each with 1/8 teaspoon of the Chai Spice Blend, and serve immediately.
Servings
12 servingsIngredients
6.5 #10 cans (3 gal 3 qt) Pacific Northwest pears, canned, diced, extra light syrup, drained
20 lb banana, peeled, fresh
20 32-oz containers (5 gal) vanilla yogurt, low-fat
Chai Spice Blend (recipe follows)
CHAI SPICE BLEND
2 Tbsp 2 tsp ginger, ground
2 Tbsp 2 tsp cinnamon, ground
1 Tbsp 1 tsp cloves, ground
1 Tbsp 1 tsp nutmeg, ground
1 Tbsp 1 tsp cardamom, ground
2 tsp black pepper, ground
Method
Immersion Blender Method
(50 – 1 ½ cup servings)
Divide ingredients in half. Blend in a food grade bucket using an immersion blender until smooth.
2. Serve 1 ½ cups in clear 10 oz cups. CCP: Hold at 40 °F or lower.
Blender Method
(5 – 1 ½ cup servings)
Add 1 lb 5 oz (about 3 cups; measure varies depending on how drained the pears are), 1 lb peeled bananas, 32 oz yogurt, and 1 ½ tsp Chai Spice Blend to blender. Blend well.
Serve 1 ½ cups in clear 10 oz cups. CCP: Hold at 40 °F or lower.
For Grab n Go Service:
Serve with a lid and straw.
Note: 1 #10 can pears diced, packed in juice or light syrup provides about 9 ½ cups (66 oz) drained pears. We recommend using only U.S. grown canned pears for the best flavor, quality, texture and yield.
