Cranberry Poached Pears with Yogurt
Cranberry juice is an excellent source of vitamin C. You'll find unsweetened cranberry juice at health-food stores; if it is not available, use regular or low-calorie cranberry juice.
2 cups unsweetened cranberry juice
2 teaspoons sugar
2 teaspoons grated lemon zest
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 cinnamon stick
4 whole cloves
2 large pears, peeled, halved and cored
1 cup plain lowfat yogurt
2 tablespoons toasted sesame seeds
- In a medium-size nonreactive saucepan combine the cranberry juice, sugar, lemon zest, orange zest, vanilla, cinnamon stick and cloves, and bring to a boil over medium-high heat. Reduce the heat to low and simmer the mixture 5 minutes.
- Add the pear halves and simmer another 15 minutes, turning occasionally. Remove the pan from the heat; remove and discard the cinnamon stick and the cloves.
- Transfer the pear halves and poaching liquid to a bowl and set aside to cool to room temperature, basting the pears often with the liquid if they are not completely immersed.
- Refrigerate the pears at least 30 minutes, or until well chilled. To serve, divide the pear halves between 2 dessert plates, spoon A cup of yogurt over each serving and sprinkle with sesame seeds.
Makes 2 servings
Nutrition Information (values are per serving)
calories 192 o calcium 181 mg o total fat 4 g o iron 2 mg o saturated fat 0.9 g o potassium 390 mg o cholesterol 4 mg o beta carotene 0 mg o sodium 46 mg o vitamin C 63 mg o dietary fiber 5 g o vitamin E 1 mg
Source: UC Berkeley WellnessLetter.com