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Baked Pears with Honey and Walnuts

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Ingredients

1 Pears
4 tbsp Walnuts crushed
6 tsp Honey
1/4 tsp Cinnamon
1 cup Greek Yoghurt

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Baked Pears with Honey and Walnuts

A super-healthy dessert

Features:
  • Gluten Free
  • Healthy
  • Ovo-lacto-vegetarian
  • 30 min
  • Serves 2
  • Easy

Directions

So lately I’ve been very busy with finding recipes that look healthy and full of vitamins and good stuff. It’s easy with main courses, breakfast and snacks, but pretty hard when it comes to dessert. I know the general rule: fruits and nuts are good for you, so why not try to combine these two and see what comes out of it. And by combining I don’t mean adding sugar and flour to it and making a nice loaf, but literally combining the fruit with the nuts. Adding crushed walnuts to the pears, drizzled with honey, bake for 30 min. and done! Yes it is that simple, and… you won’t believe how delicious! I think I just discovered a whole new world of desserts!

pear_walnuts_honey

And if you are not scared of a little more fat in your super healthy dessert, top this sticky beauty with a spoon of frozen Greek yogurt. You can me it yourself or you can just buy it and let it melt over your pears just taken out of the oven. Oh, trust me, you want to eat this every day.

pear_walnuts_honey2

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Steps

1
Done

Frozen Greek Yogurt

I don't know how you make it, but I have a very simple recipe for this delicious frozen yogurt. Mix in a blender the Greek yogurt with 3 tbsp of honey and freeze for 4 hours. If you want to leave it longer in he freezer keep in mind that you have to leave it out of the freezer for 30 minutes before you serve it.

2
Done

The Pears

Cut 1 ripe pear in half and using a small icecream scoop or a melon ball scoop carve out the seeds and a make a hole deep enough to fit 2 tbsp of crushed walnuts.

3
Done

Adriana

I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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