3 tsp. currants
1 1/2 tsp. Marsala or dry sherry
3 large firm ripe Bartlett or Anjou pears, cut in half and cored
juice of 1 lemon
3 T. part-skim ricotta cheese
3 T. fat-free cream cheese
1/2 tsp. sugar substitute
1 T. graham cracker crumbs

Place the currants and Marsala in a C. and set aside. Cut a thin slice from the bottom of each pear half so that it will sit on a plate. Rub the halves with lemon juice. In a small bowl, combine the ricotta, cream cheese, and sugar substitute. Stir in wine and currants. Divide the cheese mixture between the pear halves in the hollow of the core. Sprinkle with graham cracker crumbs and serve immediately.

Yield: 6 servings
Calories: 90
Fat: 1g
Fiber: 3g