Cinnamon Pear Frozen Yogurt

Cinnamon Pear Frozen Yogurt

35 Reviews 6 Pics
  • Prep

    5 m
  • Ready In

    45 m
Marianne
Recipe by  Marianne

“This luscious dessert has the delicious flavor of spiced apple cider and gingerbread. A refreshing dessert summer or winter.”

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Ingredients

Adjust Servings

Original recipe yields 1 quart

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Directions

  1. Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
  2. Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

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Reviews (35)

Rate This Recipe
MISSTENACITY
96

MISSTENACITY

Good base flavors. You can at least partially prevent the rock-hard freezing problem by adding alcohol (1 or 2 oz) to the mix before putting it in the machine. Vodka won't add any taste, or you could add pear liquor, or a complementary flavor of some other kind. Most all of my ice cream recipes have a little alcohol in them (since I rarely use enough fat or sugar to keep the creaminess level high), in the form of rum or vodka. It works wonders.

CEBARNES
34

CEBARNES

Fabulous flavor! I made mine with pears in light syrup, Splenda, and low sugar, fat-free yogurt. I was very pleased with the results as were my guests. Will definitely be making this again.

Sarah Jo
26

Sarah Jo

I used organic pears minus any juice, Stacy's organic vanilla yogurt and 1/4 cup organic honey instead of sugar. What I did was blend it in my blender and froze it in a flat freezer container and when it firmed up, I scooped it back into the blender and re-ran it through. I froze these in dixie cups and when it was firm, I stuck popsicle sticks into them. The kids and I loved these and even my popsicle snob husband liked them. I can see how it reminds people of the holidays. It's a warm and comforting combination, even frozen!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 111 cal
  • 6%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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