This recipe makes individual desserts. You can make them ahead of time, pop them in the microwave to warm them up, then top off with a cookie-size scoop of light vanilla ice cream or frozen yogurt.
- 5 pears
- 2 teaspoons lemon juice
- 2 cups fresh or frozen cranberries
- 2 tablespoons granulated sugar
- 1/2 cup whole-wheat flour
- 4 tablespoons less-fat margarine (use a brand with 8 grams fat per tablespoon) or whipped butter
- 2 tablespoons lite pancake syrup
- 1/4 cup dark brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 cup rolled oats
- Pinch of salt
- Light vanilla ice cream or frozen yogurt (optional)
- Preheat oven to 400 degrees. If you haven't already, cut pears (discarding the core) into 3/4-inch pieces until you get about 5 1/2 cups. In a large bowl, add pears and lemon juice and toss to coat pears well. Stir in cranberries and 2 tablespoons of granulated sugar.
- Divide pear mixture between eight, 8-ounce ramekins or custard cups.
- In a food processor, combine whole-wheat flour with margarine and lite pancake syrup by pulsing for about 5 seconds. Add brown sugar, cinnamon, oats, and salt to food processor bowl and pulse until moist clumps form (about 5 more seconds).
- Sprinkle topping evenly over the pear-cranberry mixture in the individual baking dishes and bake until topping is golden (about 25 minutes). Let cool for about 15 minutes, then serve warm, each topped with a mini scoop of light ice vanilla ice cream or frozen yogurt, if desired.
Per serving (not including ice cream): 195 calories, 4 g protein, 39 g carbohydrate, 5 g fat, .6 g saturated fat, 0 mg cholesterol, 5.5 g fiber, 100 mg sodium. Calories from fat: 17%.
© 2007 Elaine Magee