| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Low-cal |
2 |
Servings |
INGREDIENTS
| 2 |
|
Pears – Bartlett, peeled, cored & chopped |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Lemon juice – fresh |
| 1/8 |
ts |
Cinnamon – ground |
| 1/8 |
ts |
Allspice – ground |
| 1/4 |
c |
Yogurt – plain, nonfat |
|
|
Artificial sweetner – equivalent of 2 t. sugar |
| 1 |
tb |
Brandy |
| 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
PEAR COMPOTE
BRANDIED VANILLA CREAM
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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“Compassion is difficult to give away because it keeps coming back.”