Recipe courtesy of Kerrygold

Nutty Pear Cheese Pockets

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  • Yield: 2
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1 cup chopped firm pears or tart apples

¾ cup (3 ounces) diced Kerrygold Aged Cheddar Cheese

½ cup diced celery

¼ cup dried cranberries or raisins

¼ cup (1 ounce) chopped pecans or walnuts

¼ cup lemon yogurt

2 tablespoons mayonnaise or mayonnaise-type salad dressing

½ teaspoon ground ginger

2 whole-wheat pita pockets

1 cup baby spinach or leaf lettuce


  1. In a medium bowl, combine pears, Kerrygold Aged Cheddar Cheese, celery, cranberries and pecans. In a separate small bowl, combine yogurt, mayonnaise and ginger. Add to pear mixture. Blend gently. Set aside. To assemble sandwich, cut each pita pocket in half and gently pull apart to form pocket. Line each of four pita pocket halves with spinach or lettuce, dividing equally. Stuff with the pear mixture, dividing equally. Wrap each half well in plastic wrap, and pack to carry. Makes 4 pita pockets (2 pockets per serving). Variations: Substitute Cheddar with Dubliner, Blarney Castle, Kerrygold Swiss or Kerrygold Reduced-Fat Cheddar. For people with nut allergies, eliminate nuts. Per serving, the recipe will lack the 1 ounce meat alternate, but will still make a nutritious lunch.

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