1 pint regular or low-fat plain yogurt

1/2 vanilla bean, halved lengthwise, or 1 teaspoon vanilla extract

2 tablespoons frozen orange juice concentrate

1 tablespoon honey

5 ripe Bartlett pears (about 2 1/2 lb. total), rinsed

8 ounces fresh Medjool dates (about 10), pitted and chopped

 

Spoon yogurt into a bowl. Scrape seeds from vanilla bean into yogurt (reserve pod for other uses). Stir in orange juice concentrate and honey until well blended. Peel and core pears; cut lengthwise into 1-inch-thick slices. Arrange pears and dates in bowls and top each with about 1/4 cup vanilla-orange yogurt.