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Pear Pandowdy

Heart.Foods's picture
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  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
  Cornstarch 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Pear nectar 1 Cup (16 tbs)
  Skim milk 2 Teaspoon
  Sugar 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.

Recipe Summary

Difficulty Level: 
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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1819 Calories from Fat 431

% Daily Value*

Total Fat 49 g74.7%

Saturated Fat 9.1 g45.3%

Trans Fat 0 g

Cholesterol 9.2 mg3.1%

Sodium 877.2 mg36.6%

Total Carbohydrates 317 g105.6%

Dietary Fiber 31.2 g124.9%

Sugars 162.2 g

Protein 43 g85.7%

Vitamin A 43.3% Vitamin C 74.3%

Calcium 103.4% Iron 43.7%

*Based on a 2000 Calorie diet

Pear Pandowdy Recipe