Christmas Classics
1. Peel the pears, quarter them lengthwise, and core. Slice pears thinly and place in a saucepan with the apple cider and gingerroot. Add a pinch of salt.

2. Bring to a boil, reduce heat and simmer until pears are tender, about 15 minutes.

3. Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.

4. Remove from heat and stir in almond extract. Serve warm or cold.

Other Featured Recipes

Easy Bread Pudding

4 cups cubed day-old bread, such as raisin, sourdough, or oatmeal

2 cups skim milk, scalded

3/4 cup each: fat-free egg substitute, packed dark brown sugar

1 tsp. vanilla

1 tsp. Brandy or rum, optional

Confectioners' sugar, optional


Heat oven to 350 degrees Fahrenheit. Coat a 2-quart nonstick baking dish with cooking spray. Place cubed bread in baking dish and set aside. Combine milk, egg sub, brown sugar, vanilla, and brandy and pour over bread cubes in dish. Bake for 35-40 minutes, or until set. Cool on wire rack for 10 minutes. Lightly dust with confectioners' sugar, if desired.

Cook's Notes

This is delicious served warm or cold. Low-fat, as well-155 calories and 1g fat per serving.

Filet Mignon with Peppercorn-Orange Sauce