| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Low-cal | 2 | Servings | ||
INGREDIENTS
| 2 | Pears – Bartlett, peeled | |
| cored & chopped | ||
| 1/2 | c | Water |
| 1/2 | t | Lemon juice – fresh |
| 1/8 | t | Cinnamon – ground |
| 1/8 | t | Allspice – ground |
| 1/4 | c | Yogurt – plain, nonfat |
| Artificial sweetner – | ||
| equivalent of 2 t. sugar | ||
| 1 | T | Brandy |
| 1/2 | t | Vanilla extract |
INSTRUCTIONS
Calories per serving: 132 Number of Servings: 2 Fat grams per serving: .73 : Approx. Cook Time: 2:30 Cholesterol per serving: .500 Marks: DIRECTIONS Stew the pears in a saucepan with the water, lemon juice, cinnamon and allspice until it is soft enough to mash when you stir it with a fork or wooden spoon and has a texture like applesauce. Remove from the heat and refrigerate for two hours. MAKE THE VANILLA CREAM: Combine the yogurt with the sweetner, brandy and vanilla. TO ASSEMBLE: Spoon the Pear Compote into small dessert cups and top with the Vanilla Cream. NOTE: This is a version of an old and popular Creole dessert VARIATION: Use pear brandy in place of the regular. From "Louisiana Light" by Roy F. Guste, Jr. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 5.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g