Baked Pears with Lemon Sauce

Recipe Summary

Preparation time: 4 hours

Number of servings: 4

Ingredients

• 2 tsp cornstarch
• 3/4 cup skim milk, divided
• 1 cinnamon stick
• 1/2 tsp grated lemon rind
• 3 Tbsp lemon juice
• 1 Tbsp honey
• 4 medium-sized pears, peeled
• 3 Tbsp water
• 1 Tbsp honey
• 2 whole cloves

Directions

To make sauce, combine cornstarch and 1/4 cup milk in a small saucepan, stirring until blended. Add remaining 1/2 cup milk and cinnamon stick. Simmer over medium heat 6 to 8 minutes, stirring constantly, until mixture is thickened. Reduce heat and stir in remaining ingredients until well blended. Remove from heat and cool to room temperature. Cover, and refrigerate 3 hours or until thoroughly chilled.

Cut pears in half lengthwise and remove cores. Arrange pears cut-side up in a glass baking dish. Combine water, honey, and cloves, and pour over pears. Cover, and bake at 350 degrees F for 25 to 30 minutes.

Remove cinnamon stick from lemon sauce before serving. Serve warm pears with 1/4 cup chilled lemon sauce each.

Nutrition Facts Baked Pears with Lemon Sauce  Serving Size 1/4 of recipe Amount Per Serving  Calories 160 Calories from Fat 5   % Daily Value (DV)*  Total Fat 1g 1% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 30mg 1% Total Carbohydrates 39g 13% Dietary Fiber 5g 20% Sugars 28g Protein 3g   Vitamin A 2% Vitamin C 20% Calcium 8% Iron 4%     * Percent Daily Values are based on a 2,000-calorie diet.

Diabetic Exchange** Carbohydrates 0 Meat 0 Fruit 2 Vegetable 0 Milk 0 Fat 0 Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission. This recipe is provided as a service of Walgreens.com. Walgreens.com makes no representations, nor assumes any responsibility, concerning same. Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.