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

1. 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.
2. 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.
3. 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.
4. 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