3/4 cup frozen orange juice concentrate, thawed
1 cup water
3 medium fresh pears, peeled, cored, and halved
3/4 of an 8-ounce tub fat-free cream cheese
2 tablespoons milk
1 teaspoon vanilla
4 teaspoons cornstarch
2 tablespoons cold water
2 tablespoons sliced almonds, toasted
Reserve 3 tablespoons of the thawed concentrate for filling.
In a medium saucepan combine remaining concentrate and the 1 cup water. Add pear halves. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until pears are tender. Remove from heat; let pears cool in orange mixture for 30 minutes.
Meanwhile, in a blender container combine cream cheese, the reserved concentrate, milk, and vanilla. Cover and blend until smooth. Set aside. Remove pears with a slotted spoon; measure liquid. If necessary, gently boil the liquid until reduced to 1-1/2 cups. Combine cornstarch and the 2 tablespoons cold water; add to liquid in saucepan. Cook and stir until mixture is thickened and bubbly; cook and stir for 2 minutes more. Stir in almonds. Divide sauce among 6 dessert plates; place a pear half, cut side down, on top of the sauce. Spoon cream cheese mixture over pears. Serve at once.
Makes 6 servings.
Calories 155 Fat 2 g Carbs 31 g Sodium 4 mg Fiber 3 g.