Preparation:

Drain commodity diced pears; reserve 2 cups juice. Pat pears dry with paper towels.

Caramel Sauce

Melt butter in heavy-bottom saucepan over medium heat.

Add brown sugar and stir continuously until dissolved and bubbling. (Approx. 3-4 minutes)

Slowly whisk in reserved pear juice and cream/evaporated milk.

Add cinnamon, vanilla, and salt. Simmer for 5-7 minutes stirring often until sauce coats back of spoon, then remove from heat.

In a hotel pan, toss drained pears with 1/2 cup of warm caramel sauce to coat every piece.

Assembly in each cup:

Add 4 oz. low-fat vanilla yogurt to bottom of cup.

Layer 1/4 cup caramel-coated diced pears.

Add 2 tbsp. granola.

Drizzle 1 tbsp warm caramel sauce.

Cap the parfait cups and refrigerate at 41°F or below until service.

Tips/Notes

Cups can be prepped ahead of time and held for service at 41°F or below

Caramel can be held in a squeeze bottle in a warm water bath at 135°F.

Yogurt can be split into multiple layers for a more striking visual impact.

Using a premade caramel sauce is an acceptable substitution provided it meets nutritional requirements.