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In this segment of Cooking with Carolina Nephrology, Dr. Shusterman is joined by Luann Thayer, founder and creator of Super "Nola Natural (http://supernolanatural.com/). A healthy granola high in fiber and protein and containing no refined sugars.

Dr. Shusterman and Luann use Super 'Nola Natural granola and show you how to make a delicious parfait and a dessert. A dessert with granola? Why yes! And it is delicious and kidney-friendly.

We hope you enjoy this segment. Check back every week for a new healthy cooking video from Cooking with Carolina Nephrology.

Yogurt Parfait

INGREDIENTS:
1/2 cup Greek yogurt (or an unsweetened coconut mile)
Pumpkin Fig Pecan Granola by Super 'Nola Natural (or an unsweetened granola)
1/2 cup strawberries (of your favorite fruit)

DIRECTIONS:
Begin with 1/2 the Greek yogurt and spoon some of the granola on top of that. Add 1/2 the fruit and repeat.

Simple, healthy and delicious!

POACHED PEARS with GRANOLA

INGREDIENTS:

FOR THE POACHED PEARS:
4 Bosc pears
Fresh lemon juice as needed
1/2 cup (6 oz./185 g) honey
1/2 cup (4 oz./125 g) granulated sugar
1 cinnamon stick, broken in half
1/2 bourbon vanilla bean
2 strips lemon zest
6 cups (48 fl. oz./1.5 l) water
Greek yogurt for serving
Hazelnut Pear Super ‘Nola Granola

To make the poached pears, peel, halve and core the pears, then sprinkle with lemon juice to prevent them from browning.

In a large saucepan over medium heat, combine the honey, sugar, cinnamon stick, vanilla bean seeds and pod, lemon zest and water, stirring until the sugar dissolves. Increase the heat to medium-high and simmer for 5 minutes.

Add the pears, submerging them in the liquid. Return to a simmer, cover and cook, turning the pears occasionally, until tender, 15 to 20 minutes.

Let the pears cool, then transfer to a bowl with some of the poaching liquid; If not using immediately, store, covered, in the refrigerator for up to 3 days.

To serve, spoon the granola into bowls and top each portion with Greek yogurt and half a poached pear.

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