Pomegranate-Poached Pears

Yield: Serves 4 (serving size: 1 pear half and 1 1/2 tbsp. yogurt mixture)

Mixing low-fat Greek yogurt with crème fraîche yields a decadent-tasting topping with less saturated fat.

Ingredients

  • 3firm pears
  • 1 tablespoon unsalted butter
  • 1 cup Pinot Noir
  • 1 cup pomegranate juice
  • 1/4 cup plus 1 tsp. maple syrup, divided
  • 1 tablespoon vanilla extract
  • 1cinnamon stick
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 3 tablespoons crème fraîche
  • 2 teaspoons lemon zest

Nutritional Information

  • Calories 210
  • Fat 8g
  • Satfat 5g
  • Unsatfat 2g
  • Protein 4g
  • Carbohydrate 30g
  • Fiber 5g
  • Sugars 20g
  • Added sugars 4g
  • Sodium 22mg
  • Calcium 8% DV
  • Potassium 4% DV
  • Calories 210
  • Fat 8g
  • Satfat 5g
  • Unsatfat 2g
  • Protein 4g
  • Carbohydrate 30g
  • Fiber 5g
  • Sugars 20g
  • Added sugars 4g
  • Sodium 22mg
  • Calcium 8% DV
  • Potassium 4% DV

How to Make It

Peel, halve, and core three firm pears. Melt unsalted butter in a medium skillet over medium-high. Add pears, cut sides down; cook until browned, about 5 minutes. Add Pinot Noir, pomegranate juice, 1/4 cup maple syrup, vanilla extract, and cinnamon stick. Cover and simmer until tender, about 15 minutes. Let cool slightly. Stir together plain 2% reduced-fat Greek yogurt, crème fraîche, and 1 tsp. maple syrup in a small bowl. Spoon over pears; garnish with lemon zest.

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