Ingredients
5 ounces (½ cup + 2 tablespoons) Pacific Northwest Canned Pears, diced, in light syrup, drained, juice reserved
5 ounces (½ cup + 2 tablespoons) finely diced strawberries
4 ounces (½ cup) reserved pear juice
5 ounces (½ cup + 2 tablespoons) plain low-fat yogurt
1-¼ teaspoons chia seeds
1-¼ teaspoons vanilla extract
Method
Mix all ingredients in a bowl. Let sit for 30 minutes to allow the chia seeds to expand.
Pour mixture into six 3-ounce popsicle molds and place in freezer. Freeze 4 to 6 hours before removing from the molds to serve.
Servings
6 servingsIngredients
6 lb 7 oz strawberries, whole, IQF
1 #10 can Pacific Northwest pears, canned, diced, extra light syrup, undrained
11 lb 12 oz (1 gal 1 qt 3-½ cups) yogurt, high protein, vanilla, nonfat
Method
Place frozen strawberries in a 2-inch steamtable pan. Cover and thaw overnight. Using a pastry cutter, chop strawberries into small pieces.
Add undrained pears and yogurt. Stir until well combined.
Place 1 cup (#4 scoop or 8 fl oz spoodle) into 47 12 oz clear plastic cups. Place popsicle sticks in the center of each creamsicle. Freeze for 12-24 hours.
Remove from the freezer about 1 hour before service. This will make it easier for students to remove creamsicle from the cup.
Serve 1 creamsicle. Recommend providing students with a spoon and napkin.
CCP: Hold at 40 degrees F or lower
Note: 1 #10 can pears diced, packed in juice or light syrup provides about 9 1/2 cups (66 oz) drained pears. We recommend using only U.S. grown and canned pears for the best flavor, quality, texture, and yield.
