(Makes 6 servings)
- 3 Anjou pears, firm but ripe
- 1/2 lemon
- 2 tablespoons margarine
- 2 tablespoons sugar
- Honey Cheese Cream (see recipe below)
- Garnish: cloves and mint leaves
Peel and halve pears. Scoop out core with spoon. Rub each half with cut side of lemon to prevent browning. Place cut side down on lightly vegetable-sprayed baking sheet. Draw pretty designs on pears with tip of sharp knife, incising them about 1/4-inch deep. Brush with melted margarine, sprinkle each with one teaspoon sugar. Just before serving, place pears under preheated broiler. Grill until sugar carmelizes lightly. Pour Honey Cheese Cream in shallow dessert platter. Arrange pears on top and serve. Garnish each with a clove and mint leaf.
Honey Cheese Cream
(Makes 4 to 6 servings)
- 1 cup low-fat cottage cheese
- 1 cup yogurt
- 1/3 cup honey
- 1 teaspoon lemon juice
Put all ingredients in food processor and process until blended. Honey should be at room temperature, other ingredients should be very cold. Serve cold, to contrast with warm pudding. If made in advance, store in refrigerator and give sauce a quick spin before serving so honey will be well blended with other ingredients.
Recipes from The Saturday Evening Post Health Cookbook for Family and Friends, © The Saturday Evening Post Society. All rights reserved.
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