This scrumptious dessert serves up sweet, seasonal fruit in filling, foolproof portions. And whole-grain oats top it off with a fluffy cobbler cap that's lusciously lowfat.

Ingredients

　　Vegetable oil cooking spray

　　1/3 cup steel-cut oats

　　2 large pears (about 1 pound), peeled, cored and cut into chunks

　　1 cup fresh or frozen cranberries

　　1/4 cup whole-wheat flour

　　2 tablespoons all-purpose flour

　　1/2 teaspoon ground ginger

　　1/4 teaspoon salt

　　1/4 teaspoon baking soda

　　1 egg

　　1/4 cup packed brown sugar

　　2 tablespoons lowfat vanilla yogurt

　　Heat oven to 375°. Place four 8-ounce ramekins on a rimmed baking sheet and coat each with cooking spray. Place oats in a bowl and stir in 3 tablespoons boiling water; cover and steep about 10 minutes. Divide pears and cranberries among ramekins. Mix next 5 ingredients in a bowl. Stir egg and sugar into oats; add flour mixture and yogurt. Stir but don't overmix. Spoon batter over fruit and spray tops with cooking spray. Bake until topping browns and puffs, about 45 minutes. Serve warm.

Nutrition Per Serving

　　2.5 g fat (0.7 g saturated)

　　48 g carbohydrates

　　7 g fiber

　　6 g protein

　　#### Nutritional analysis provided by Self