Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&hash=B6414B1CD0E2FBF99A5FE816EC56494F)
Nutrition Facts
Calories | 120 | |
---|---|---|
Total Fat | 3.0 g | |
Saturated Fat | 0.2 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.7 g | |
Monounsaturated Fat | 1.9 g | |
Cholesterol | 0 mg | |
Sodium | 0 mg | |
Total Carbohydrate | 23 g | |
Dietary Fiber | 3 g | |
Sugars | 17 g | |
Protein | 1 g |
Dietary Exchanges
1 1/2 fruit, 1/2 fat
Ingredients
-
1/3 cup pomegranate juice -
2 teaspoons sugar -
1 medium pears (peeled, halved, cored) -
1 teaspoon water -
1/4 teaspoon grated lemon zest -
1/4 teaspoon vanilla extract -
2 tablespoons sliced almonds (dry-roasted, crumbled) -
1/4 teaspoon cornstarch
Directions
-
In a small saucepan, stir together the pomegranate juice and sugar. Add the pear halves with the cut side down. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 5 minutes, or until tender, turning occasionally. Remove from the heat. Leaving the liquid in the pan, transfer the pear halves with the cut side down to dessert plates. -
Put the cornstarch in a small bowl. Add the water, stirring to dissolve. Pour into the same pan. Bring to a boil over medium-high heat, whisking constantly. Boil for 1 minute. Remove from the heat. Stir in the lemon zest and vanilla. Spoon over the pears. Sprinkle with the almonds.
Tip: Be sure to use a ripe pear for peak texture and flavor. Using a firm pear not only will require at least twice as much cooking time but also will not be as tender, sweet, and flavorful.
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Diabetes and Heart Healthy Meals for Two
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