This rich, subtly tangy cream spiked with almond essence gives ripe, sliced pears just the embellishment they need to go from fruit to fabulous.

　　

Ingredients

Makes 8 servings

　　1/4 cup sliced almonds

　　1/2 cup heavy whipping cream

　　2 tablespoons confectioners' sugar

　　1/2 cup plain Greek-style nonfat yogurt

　　3/4 teaspoon almond extract

　　4 firm ripe pears

　　

Step 1

Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes.

　　

Step 2

Whip the cream with an electric beater until it is thickened. Add the sugar and continue beating until soft peaks are formed. Gently fold in the yogurt and almond extract. The cream will keep in the refrigerator, covered, for 2 days.

　　

Step 3

Core and slice the pears and arrange slices of half a pear on each serving plate. Top each with 3 tablespoons of the cream and sprinkle with almonds.

　　

Nutrition Per Serving

SERVING SIZE 1/2 pear

　　3 tablespoons cream

　　and 1/2 tablespoon almonds

　　PER SERVING Calories 140; Total Fat 7 g (Sat Fat 3.5 g; Mono 3 g; Poly Fat 0.5); Carb 17 g; Fiber 3 g; Cholesterol 20 mg; Sodium 10 mg

　　GOOD SOURCE OF Fiber

　　#### Nutritional analysis provided by _So Easy_

　　Reprinted with permission from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger. Copyright © 2009 by Ellie Krieger; photography copyright @copy; 2009 by Alexandra Grablewski. Published by Houghton Mifflin Harcourt.