Maple yogurt and caramelized pears dessert cups
When our Maple yogurt meets crunchy granola and pears!
Ingredients
CRUNCHY GRANOLA
- 15 ml (1 tbsp) melted butter
- 3 tbsp (45 ml) maple syrup
- 375 ml (1 ½ cup) puffed quinoa
- ½ cup (125 ml) oatmeal flakes
- ⅓ cup (80 ml) chopped cashew nuts
GARNISHMENT
- 10 ml (2 tsp) butter
- 15 ml (1 tbsp) maple syrup
- 2 large Anjou red pears, cut into small quarters
- 500 ml (2 cups) Krema Maple Syrup Yogurt
Preparation
- In a medium saucepan, melt the butter in the maple syrup and bring to a boil. Lower the heat and bubble gently for 3 minutes. When the mixture is syrupy, add the puffed quinoa, oatmeal and walnuts, and stir vigorously. Continue to cook over medium heat and shake gently for about 3 minutes or until flakes begin to brown.
- In a medium non-stick skillet, melt the butter and add the remaining maple syrup. Add the pears, making sure to coat them with the preparation and leave to caramelize for about 3 minutes*.
- Pour about ½ cup (80 ml) of Krema Maple Syrup Yogurt in each cup, cover with pears and a little granola. Add about 30 ml (2 tbsp) Krema Maple Syrup Yogurt to the top, a few cubes and sprinkle with a little more granola.
- Serve immediately so the granola remains crisp!*Do not shake too much to obtain a beautiful golden coloration on the cubes without purée.
Recipe: Cynthia Marcotte
A delicious cheesecake ready in no time.
Ingredients
CRUST
- 1 cup (250 ml) crumbled Graham crackers
- ¼ cup (60 ml) butter, melted
- 2 tbsp (30 ml) sugar
CHEESE FILLING
- 500 g (2 tubs of 250g) organic cream cheese, softened
- 2 eggs
- ⅔ cup (160 ml) Krema maple syrup yogurt
- ½ cup (125 ml) sugar
- 2 cups (500 ml) blueberries
Preparation
Preheat oven to 350°F (180°C).
- For the crust, combine all the ingredients.
- Evenly press the mixture to the bottom and sides of a cake pan to form the crust.
- Cook for 8 to 10 minutes and let cool.
- For the filling, whisk together cream cheese, eggs, yogurt and sugar in a bowl.
- Add half the blueberries and pour over the cooled crust.
- Bake for 35 to 40 minutes or until the filling sets.
- Let cool.
- Garnish with the remaining blueberries and sprinkle with icing sugar.
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