Serves: 4
Total Calories: 227

3 cups water
1 (3-inch) cinnamon stick
1 teaspoon pure vanilla extract
1 1/2 tablespoons fresh lemon juice (reserve 1/2 teaspoon)
1 (1x3-inch) piece lemon peel
4 large pears, stems intact, peeled, halved, and cored
1 tablespoon cornstarch
10 ounces frozen raspberries, thawed, drained (reserve juice)
1 cup low-fat cottage cheese
2 teaspoons sugar
1 mint leaves

In large skillet combine water, cinnamon stick, vanilla, 1 tablespoon lemon juice, and rind. Bring water to high simmer; add pears and poach, covered, 10 minutes. (Can be prepared up to this point, covered, and chilled overnight.) Add cornstarch to reserved raspberry juice; heat until slightly thickened. Add berries; cool.

Purée cottage cheese, reserved lemon juice, and sugar until smooth and creamy. Matching halves, fill each pear half with 2 tablespoons cheese mixture; stand upright on plate and press halves together. Level bottom, if necessary, by cutting off thin slice. Spoon 2 tablespoons raspberry sauce over each pear. Place mint leaf at each stem. May be chilled several hours.


Note: If fresh pears are not available, canned pear halves can be substituted.

Nutritional Facts:

Serves: 4
Total Calories: 227
Calories from Fat: 10

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