My H-E-B Texas Life Magazine, December 2011
6firm Bartlett pears,
1/2c.H-E-B Brown Sugar,
1/2tsp.Central Market Organics Ground Korintje Cinnamon,
2 1/2c.fat free Greek yogurt,
1tsp.H-E-B The Baker's Scoop Double Vanilla Extract,
1/2c.sugar or 0 calorie sweetener,
1Grate lemon peel, set aside. Squeeze juice from lemons, combine with 2 cups water in large mixing bowl.
2Core pears one at a time, dip in lemon water to prevent browning. Slice each pear into 16 thin wedges, place back in lemon water. Drain pear slices, toss with grated lemon peel, cover with plastic wrap. Chill 30 minutes.
3Heat heavy-bottom skillet over high heat 3 minutes. Add walnuts, brown sugar, and cinnamon to hot skillet. Stir constantly until sugar begins to melt and coats walnuts, about 2 minutes. Quickly place glazed walnuts on foil. Cool, chop, and set aside.
4Combine Greek yogurt, vanilla extract, and sweetener in food processor or blender. Blend until smooth, about 1 minute. Layer 1/3 of sliced pears, yogurt and glazed walnuts in a trifl e bowl (or in 16 punch cups). Repeat 2 more layers, cover, chill until ready to serve.
Calories: 70, Total Fat: 0g, Sodium: 15mg, Carbohydrates: 14g, Dietary Fiber: 2g, Sugar: 12g, Protein: 4g