Cranberry Poached Pears With Yogurt
|Unsweetened cranberry juice||2 Cup (32 tbs)|
|Lemon zest||2 Teaspoon, grated|
|Orange zest||1 Teaspoon, grated|
|Vanilla extract||1 Teaspoon|
|Pears||2 Large, peeled halved and cored|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Toasted sesame seeds||2 Tablespoon|
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.
Serving size: Complete recipe
Calories 871 Calories from Fat 162
% Daily Value*
Total Fat 19 g29.5%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 13.6 mg4.5%
Sodium 184.6 mg7.7%
Total Carbohydrates 169 g56.4%
Dietary Fiber 22 g88.1%
Sugars 130.1 g
Protein 21 g42.3%
Vitamin A 9.4% Vitamin C 144.1%
Calcium 83.6% Iron 38.8%
*Based on a 2000 Calorie diet