Two fruits — pears and cranberries — join together to create a colorful dessert. Serve it plain or topped with fat-free half-and-half or fat-free whipped topping, thawed.
Prep Time: 35 minutes
Cooking Time: 25 minutes
Yield: 8 servings
Ingredients:
Crumb Topping
1 cup old-fashioned rolled oats
1⁄3 cup all-purpose flour
3 tablespoons packed Splenda® Brown Sugar Blend
¼ cup trans-fat-free 67% vegetable oil butter spread, melted and cooled
Filling
2½ pounds ripe Anjou or Bosc pears, peeled, halved, cored and sliced ¼-inch thick (about 6 pears)
11⁄3 cups fresh cranberries
2 tablespoons fresh orange juice
3 tablespoons Splenda Sugar Blend
1 tablespoon cornstarch
1 teaspoon finely shredded fresh ginger
1 teaspoon grated orange peel
Preparation:
- Preheat oven to 375° F. For topping, combine oats, flour and brown sugar blend in medium bowl. Stir in melted butter spread until moist and clumps form. (If desired, transfer to a tightly covered container and refrigerate for up to 3 days.)
- For filling, toss together pears, cranberries and orange juice in large bowl; set aside. Stir together sugar blend and cornstarch in small bowl. Add ginger and orange peel; mix until well combined. Sprinkle sugar blend mixture over fruit; toss until pears are evenly coated. Transfer mixture to 13 x 9 x 2-inch glass baking dish.
- Sprinkle crumb topping evenly over fruit in baking dish. Bake about 25 minutes or until pears are tender. Serve warm or at room temperature.
Per Serving (½ cup):
calories: 240; 50 calories from fat
total fat: 5 g; 1.5 g saturated fat, 0 g trans fat
cholesterol: 0 mg
sodium: 45 mg
total carbohydrates: 44 g
fiber: 6 g
sugars: 24 g
protein: 3 g
vitamins: vitamin A (6% DV), vitamin C (15% DV)
minerals: calcium (2% DV), iron (6% DV)
exchanges: 2 fruit, 1 starch, 1 fat
