Recipe of the Week: Pear Perfection
Yogurt with Pear and CoconutMakes 4 servings Juice of 1 lemon 1/3 cup unsweetened shredded coconut 2 tablespoons graham cracker crumbs 1/2 cup Grape-Nuts or granola cereal 1 tablespoon granulated stevia extract, or to taste 1 teaspoon ground cinnamon 2 ripe pears, such as Anjou or Bosc, slightly firm to the touch 3 cups 2% plain Greek yogurtIn medium bowl, combine lemon juice, coconut, graham cracker crumbs, cereal, sweetener and cinnamon.Peel, core and finely chop pears. Spoon yogurt into 4 bowls and top with fruit and coconut mixture, or sprinkle directly onto each individual container of yogurt.Note: This recipe can do double duty as a dessert if you serve it up parfait style. Spoon 1/8 of the pears into the bottom of each of 4 bowls or parfait glasses. Add 1/8 of the cereal mixture, then 1/2 cup of yogurt. Repeat with the remaining pears, cereal mixture, and yogurt.Per Serving: 265 calories, 15 g protein, 38 g carbohydrates, 8 g total fat (6 g saturated), 8 mg cholesterol, 6 g fiber, 157 mg sodiumLavender Poached PearsMakes 4 servings 2 large ripe pears, such as Bosc or Anjou, slightly firm to the touch 3 tablespoons granulated stevia extract, or to taste 1 tablespoon dried lavender 2 blossoms dried hibiscus 1 chamomile tea bag 1/2 cup loosely packed fresh mint leavesPeel, halve and core pears using a melon baller to scoop out seeds.In large pot, combine 3 cups water, sweetener, lavender, hibiscus, chamomile tea and mint. Bring to a boil over medium-high heat, then reduce heat to medium-low. Add pears and simmer until you can easily pierce pears with the tip of a knife, about 20 minutes.To serve, transfer pear halves to 4 individual bowls and ladle some of the cooking liquid over the top.Per Serving: 72 calories, 1 g protein, 19 g carbohydrates, 0 g total fat (0 g saturated), 0 mg cholesterol, 4 g fiber, 2 mg sodiumRecipes excerpted from the book, “The Sweet Life: Diabetes without Boundaries,” by Sam Talbot. Published by Rodale. Copyright © 2011.