1. Peel, halve and core the pears. Place them in a saucepan with the orange juice, bay leaf, cinnamon stick and honey. Cover the pan and simmer gently for 10 minutes.
2. Turn the pear halves over in their cooking liquid; cover the pan and leave them to cool in their liquid.
3. Blend the raspberries in the liquidizer until smooth; add sufficient of the pear cooking liquid to give a thin coating consistency.
4. Arrange the drained pear halves in a shallow serving dish and trickle over the prepared sauce.
Spoon the raspberry sauce on to individual serving plates; trickle a little plain unsweetened yogurt on top, and arrange the pear halves carefully on top. Calories per portion: 135 (570 kilojoules).