Diabetic Recipes
Baked Pears with Granola Crunch
(makes 4 servings)
| 2 | large Bosc Pears |
| 1/4 | cup (24 g) low-fat granola |
| 1 | teaspoon (4 g) reduced-fat margarine, melted |
| 1 | teaspoon (4 g) light brown sugar |
| 1/2 | cup (120 ml) dry white wine or apple juice |
| 1/4 | cup (60 ml) crème fraîche (see November, 1997, Broiled Bananas with Crème Fraîche) or plain low-fat yogurt |
- Preheat oven to 350°F (180°C). Cut pears in half lengthwise; remove core and stem.
- In a small bowl, combine granola, margarine, and brown sugar. Press 1 tablespoon (9 g) of the mixture into the center of each pear, mounding on the top. Set pears in a shall, shallow baking dish. Pour wine into the dish. Bake until pears are tender when pierced with the tip of a knife, about 30 minutes.
- To serve, transfer pears to individual dessert dishes. Top with a dollop of crème fraîche. Serve at once.
| Per serving: | 102 calories (12% calories from fat), 2 g protein, 2 g total fat (0.2 g saturated fat), 18 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 30 mg sodium |
| Exchanges: | 1 fruit, 1 1/2 fat |
