Drizzled with honey and topped with yogurt, this pear dessert will satisfy your summer cravings.
- 2 medium pears (Bartlett or D’Anjou pears)
- ½ cup apple juice
- 1 cup water
- 1 tablespoon honey
- 3 containers (6 ounces each) low-fat vanilla yogurt
- ½ cup low-fat granola
- mint leaves (optional)
Preheat oven to 375° F. Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them. Pour apple juice and water over pears. Drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.
While pears are baking, line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes. Place granola in a shallow baking pan or pie plate. Toast in oven 10 minutes. Set aside.
When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about ¼ cup syrup remains. Set aside to cool.
Divide yogurt among 4 shallow bowls, reserving some yogurt for topping, if desired. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Top with remaining yogurt and garnish with a mint leaf, if desired.
Nutritional Facts Per Serving
- Calories 240
- Total Fat 2.5g
- Cholesterol 5mg
- Sodium 115mg
- Carbohydrates 49g
- Dietary Fiber 3g
- Protein 8g
- Calcium 25%