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Pinwheel Pears With Raspberry Sauce

Diet.Chef's picture
  Package cream cheese 3 Ounce, softened
  Ricotta cheese 1⁄4 Cup (4 tbs)
  Finely chopped pistachio nuts/Finely chopped pecans 2 Tablespoon
  Fresh pear 4 Medium
  Raspberry sauce 3⁄4 Cup (12 tbs)

Combine the softened cream cheese, ricotta cheese, and pistachios or pecans; set aside.
Wash pears; pat dry. Core each of the pears, leaving a center hole about 1 inch in diameter. Fill each pear with the cream cheese-nut mixture. Wrap the stuffed pears in clear plastic wrap or foil; chill till serving time.
Just before serving, unwrap pears and cut crosswise into about 1/4-inch-thick slices. Spoon a little of the Raspberry Sauce onto each serving plate. Arrange pear slices atop the Raspberry Sauce.
Raspberry Sauce: Press 1 1/2 cups fresh red raspberries through a sieve to remove the seeds. (Or, thaw 1 1/2 cups frozen red raspberries; press through a sieve to remove the seeds.) In a small saucepan combine the sieved raspberry pulp and juice, 3 tablespoons water, 1 tablespoon sugar, and 1 teaspoon cornstarch. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Cover and chill.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.6 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1384 Calories from Fat 445

% Daily Value*

Total Fat 51 g78.9%

Saturated Fat 23.2 g115.9%

Trans Fat 0 g

Cholesterol 124.9 mg41.6%

Sodium 459 mg19.1%

Total Carbohydrates 220 g73.4%

Dietary Fiber 25.2 g100.7%

Sugars 166.4 g

Protein 21 g41.7%

Vitamin A 33.6% Vitamin C 52.3%

Calcium 30.7% Iron 16.7%

*Based on a 2000 Calorie diet

Pinwheel Pears With Raspberry Sauce Recipe