| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Breads, Muffins & r | 2 | Servings | |
INGREDIENTS
| 1/3 | c | Firmly packed brown sugar |
| 1/4 | c | Water |
| 2 | t | Butter or margarine |
| 2 | Firm ripe pears, about 1 | |
| Pound | ||
| 2 | T | Vanilla low-fat yogurt |
| 2 | t | Sliced almonds, toasted |
| min or until tender. |
INSTRUCTIONS
Combine sugar, water, and butter in a small saucepan. Bring to a boil and cook for 3 minutes or until slightly thickened. Remove caramel mixture from heat and set aside. Peel and core pears, and cut pears in half lengthwise. Arrange pear halves, cut sides up, in an 8-inch sqauare baking dish; drizzle caramel mixture over pears. Cover and bake at 350F for 25min. Uncover and bake Place pear halves in each of 2 dessert dishes; spoon 2 tablespoons of caramel mixture evenly over pers. Top each serving with 1 tbl yogurt and 1 tsp almonds. Recipe By : Cooking Light From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 886
Calories From Fat: 312
Total Fat: 35.6g
Cholesterol: 332.8mg
Sodium: 649.9mg
Potassium: 489.1mg
Carbohydrates: 139g
Fiber: 6.6g
Sugar: 55.2g
Protein: 10.3g