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 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 1-1/2 teaspoons 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.
