Ingredients
- 2 (15-ounce) cans Pacific Northwest Canned Pears, halves, in juice, drained and juice reserved
- 3 cups yogurt
- 8 ounces fresh spinach (about 2-1/2 cups)
Method
Combine the pears, yogurt and spinach in the jar of a blender. Pulse on medium speed until the ingredients are coarsely chopped and well combined. Slowly add the reserved pear juice with the motor running, until you achieve the proper consistency and the mixture is completely smooth.
Servings
Makes six 8-ounce servingsIngredients
- 1 (#10) can Pacific Northwest Canned Pears, halves, in juice, drained and juice reserved
- 1 (6-pound) pouch low fat vanilla yogurt
- 2 pounds raw fresh spinach
Method
Combine the pears, yogurt and spinach in a 5-gallon food safe container. Using an immersion blender, blend the ingredients until well combined. Slowly add the reserved pear juice while blending, until you reach the proper consistency and the mixture is completely smooth.
Servings
Makes 24 (8-ounce) servingsIngredients
- 1 no 10 can Pears, Pacific Northwest, canned, sliced, extra light syrup, drained
- 64 oz Yogurt, vanilla, low fat, pouch
- 12 oz Spinach, fresh, ready to use
Method
1. Drain canned pears to remove the liquid.
2. Combine pears, yogurt and fresh spinach in a large, 5-gal food safe container.
3. Using an immersion blender, blend ingredients until smooth. Alternatively, combine all ingredients in a blender and blend until smooth.
4. Portion 8 oz of the smoothie into a 9 oz clear cup and top with a lid. Smoothies can be made one day in advance.
CCP: Hold for cold service at 41° F or lower.
