Pears with Almond Cream

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1/4 cup sliced almonds
1/2 cup heavy whipping cream
2 Tbsp. confectioners' sugar
1/2 cup plain Greek-style nonfat yogurt
3/4 tsp. almond extract
4 firm ripe pears


Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes.

Whip the cream with an electric beater until it is thickened. Add the sugar and continue beating until soft peaks are formed. Gently fold in the yogurt and almond extract. The cream will keep in the refrigerator, covered, for 2 days.

Core and slice the pears and arrange slices of half a pear on each serving plate. Top each with 3 tablespoons of the cream and sprinkle with almonds.

Makes 8 servings

Serving size: 1/2 pear, 3 Tbsp. cream and 1/2 Tbsp. almonds

Per serving:
Calories 140
Total fat 7 g
Sat fat 3.5 g
Mono fat 2.5 g
Poly fat 0.5 g
Protein 3 g
Carb 17 g
Fiber 3 g
Cholesterol 20 mg
Sodium 10 mg
Good source of fiber

Recipe from Ellie Krieger's book "So Easy: Luscious, Healthy Recipes for Every Meal of the Week"