3/4 C. finely chopped celery

1/2 C. chopped dried cherries

1/4 C. chopped hazelnuts, toasted

1/3 C. plain fat-free yogurt

3 T. reduced-fat sour cream

1 T. fresh lemon juice

1/4 tsp. salt

2 Bartlett pears (about 1 pound)

 

Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently. Peel, core, and chop pears. Add pears to salad, and toss gently. Cover and chill 1 hour.