Ingredients
Juice of 1 lemon
1/3 cup unsweetened shredded coconut
2 tablespoons graham cracker crumbs
1/2 cup Grape Nuts or granola cereal
1 tablespoon granulated stevia extract, or to taste
1 teaspoon ground cinnamon
2 ripe Bosc pears, slightly firm to touch
3 cups 2% plain Greek Yogurt
Directions
In a medium bowl, combine the lemon juice, coconut, graham cracker crumbs, cereal, sweetener, and cinnamon.
Peel, core, and finely chop the pears. Spoon the yogurt into 4 bowls and top with the fruit and coconut mixture or sprinkle directly onto each individual container of yogurt.
Note: This recipe can do double-duty as dessert if you serve it up parfait style. Spoon 1/8 of the pears into the bottom of each of 4 bowls or parfait glasses. Add 1/8 of the cereal mixture, then 1/2 cup of yogurt. Repeat with the remaining pears, cereal mixture, and yogurt.
This recipe is featured in Sam’s book, “The Sweet Life: Diabetes Without Boundaries.” Photo Credit: Tara Donne
