Mixing low-fat Greek yogurt with crème fraîche yields a decadent-tasting topping with less saturated fat.
1. Peel, halve, and core three firm pears. Melt 1 Tbsp. unsalted butter in a medium skillet over mediumhigh. Add pears, cut sides down; cook until browned, about 5 minutes. Add 1 cup Pinot Noir, 1 cup pomegranate juice, 1/4 cup maple syrup, 1 Tbsp. vanilla extract, and 1 cinnamon stick. Cover and simmer until tender, about 15 minutes. Let cool slightly.
Stir together 1/2 cup plain 2% reduced-fat Greek yogurt, 3 Tbsp. crème fraîche, and 1 tsp. maple syrup in a small bowl. Spoon over pears; garnish with 2 tsp. lemon zest.
SERVES 4 (serving size: 1 pear half and 11/2 Tbsp. yogurt mixture) Calories 210; Fat 8g (sat 5g, unsat 2g); Protein 4g; Carb 30g; Fiber 5g; Sugars 20g (added sugars 4g); Sodium 22mg; Calc 8% DV; Potassium 4% DV