POMEGRANATEPOACHED PEARS

Cooking Light - - Dinner Tonight Use It Up -

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

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