|All purpose flour||1 Cup (16 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|Peeled sliced pears||1 3⁄4 Pound (fresh)|
|Lemon juice||1 Tablespoon|
|Vegetable cooking spray||1|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Pear nectar||1 Cup (16 tbs)|
|Skim milk||2 Teaspoon|
|Vanilla nonfat frozen yogurt||2 Cup (32 tbs)|
Combine flour and salt in a medium bowl; cut in margarine with a pastry blender until flour mixture resembles coarse meal.
Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir mixture with a fork just until dry ingredients are moistened.
Shape dough into a ball.
Place dough between 2 sheets of heavy-duty plastic wrap; gently press dough to a 4-inch square.
Chill 15 minutes.
Roll dough to an 8-inch square.
Place in freezer 10 minutes or until plastic wrap can be removed easily.
Combine pears and lemon juice; toss gently.
Place pears in an 8-inch square baking dish coated with cooking spray.
Combine cornstarch, cinnamon, and nutmeg; add pear nectar, stirring well.
Pour mixture over pears.
Remove top sheet of plastic wrap.
Invert pastry over pears.
Remove remaining plastic wrap.
Seal pastry to edges of dish; make slits in top of pastry to allow steam to escape.
Brush pastry with milk; sprinkle with sugar.
Bake at 400° for 35 to 40 minutes or until pastry is golden and filling is bubbly.
To serve, spoon warm cobbler into individual dessert bowls; top each serving with 1/4 cup frozen yogurt.