Diabetic Recipes
Ricotta-Stuffed Pears
(makes 6 servings)
| 1 | tablespoon (9 g) currants |
| 2 | teaspoons (10 ml) Marsala wine or dry sherry |
| 3 | medium firm, ripe Bartlett or Anjou pears, cut in half and cored |
| juice from 1 lemon |
| 3 | tablespoons (47 g) part-skim ricotta cheese |
| 3 | tablespoons (48 g) fat-free cream cheese |
| 1/4 | teaspoon (1.25 ml) sugar substitute |
| 1 | tablespoon (6 g) graham cracker crumbs |
- Place the currants and Marsala in a cup and set aside.
- Cut a thin slice from the bottom of each pear half so that they sit on a plate. Rub the halves with lemon juice and place on dessert plates.
- In a small bowl, combine the ricotta, cream cheese, and sugar substitute. Stir in the wine and currants and mix well. Divide the cheese mixture between the pear halves, mounding in the hollow of the cores. Sprinkle with graham cracker crumbs. Serve immediately.
| Per serving: | 81 calories (14% calories from fat), 3 g protein, 1 g total fat (0.5 g saturated fat), 16 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 57 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (fruit) |
