Recipe of the Week: Pear Perfection

March 1, 2012

Yogurt with Pear and Coconut
Makes 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 yogurt
In 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 sodium
Lavender Poached Pears
Makes 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
leaves
Peel, 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 sodium
Recipes excerpted from the book, “The Sweet Life: Diabetes without Boundaries,” by Sam Talbot. Published by Rodale. Copyright © 2011.

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