- 2 medium ripe Bosc pears, peeled, halved lengthwise and cored
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 2 teaspoons butter
- 1/2 cup pear juice
- 3 sugar-free gingersnap cookies, crushed
Preheat oven to 375°F. Place pear halves, cut sides up, in glass baking dish; do not crowd. Combine sugar and cinnamon in small bowl; sprinkle over pears. Place 1/2 teaspoon butter in each pear cavity. Pour juice into dish.
Bake pears 30 minutes, basting after 15 minutes. Sprinkle with crushed gingersnaps; bake 10 minutes.
Yield: 4 servings.
Nutrition Facts Per Serving:
Calories: 130, Carbohydrates: 27 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 15 mg, Fiber: 3 g
Exchanges per serving: 2 Bread/Starch, 1/2 Fat.
Copyright Diabetic Cooking.