snack

Beijing-Style Yogurt with Toasted Pumpkin Seeds and Ginger-Pear Compote

Name: Beijing-Style Yogurt with Toasted Pumpkin Seeds and Ginger-Pear Compote
Ingredients: 40 g Yogurt, plain (non-fat, strained); 10 g Pear, diced; 30.9 g Pumpkin seeds, roasted; 4.5 g Fresh ginger, finely grated; 8.3 g Whey protein isolate (unflavored)

Nutrition

215

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Yogurt, plain (non-fat, strained)40 g

Pear, diced10 g

Pumpkin seeds, roasted30.9 g

Fresh ginger, finely grated4.5 g

Whey protein isolate (unflavored)8.3 g

Instructions

In a small saucepan, combine the diced pear and fresh grated ginger with a splash of water over medium heat. Simmer for 5-7 minutes until the pear is softened and translucent, forming a fragrant, slightly spicy compote. Let it cool slightly.

In a small serving bowl, whisk the strained yogurt with the unflavored protein powder until smooth and creamy. The consistency should mimic the thick, velvety texture of traditional Beijing hutong yogurt.

Spoon the warm ginger-pear compote over the cool yogurt base. Top with the roasted pumpkin seeds for a necessary savory crunch. Serve immediately while the temperature contrast between the warm fruit and cool yogurt is most pronounced.