1 tablespoon confectioners’ sugar 

2 teaspoons cornstarch 

4 cups (about 2 pounds) peeled and sliced anjou or bartlett pears 

2 teaspoons vanilla extract 

 

1/2 cup old-fashioned oats 

2 tablespoons slivered almonds 

1/4 teaspoon ground nutmeg 

2 tablespoons cold trans-fat free spread 

 

1 cup fat-free plain yogurt 

1 tablespoon maple syrup 

1/4 teaspoon orange extract 

 

Preheat the oven to 350ºF. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. To prepare the fruit: In a bowl, combine the confectioners’ sugar and cornstarch. Stir until well blended. Add the pears and vanilla. Toss to coat evenly. Transfer to the reserved dish. Set aside. To prepare the topping: Wipe the bowl dry with a paper towel. Add the oats, almonds, and nutmeg. Toss with a fork to mix. With the fork, break the spread into small chunks. Add to the mixture. Use the fork to cut into smaller pieces that blend with the oats mixture. Sprinkle over the reserved fruit. Bake for about 55 minutes, or until bubbly. To prepare the sauce: In a small bowl, combine the yogurt, syrup, and extract. Stir to mix. Serve the crisp warm or at room temperature, topped with the sauce. Recipe Tips: Apples, plums, nectarines, or peaches can replace the pears. The baking time may vary depending upon the type of fruit. Grated orange peel can replace or be added to the orange extract in the sauce. If you like, you can bake this special fruit dish and prepare the sauce ahead of serving. Refrigerate separately for several days. Reheat individual of the crisp on a microwaveable plate and then top with the sauce.

 

Yield: 9 servings

Calories: 124

Fat: 3g

Fiber: 4g