Caitlin Bensel
Serves 4 (serving size: 1 pear half and 1 1/2 tbsp. yogurt mixture)

Mixing low-fat Greek yogurt with crème fraîche yields a decadent-tasting topping with less saturated fat.

How to Make It

Peel, halve, and core three firm pears. Melt unsalted butter in a medium skillet over medium-high. Add pears, cut sides down; cook until browned, about 5 minutes. Add Pinot Noir, pomegranate juice, 1/4 cup maple syrup, vanilla extract, and cinnamon stick. Cover and simmer until tender, about 15 minutes. Let cool slightly. Stir together plain 2% reduced-fat Greek yogurt, crème fraîche, and 1 tsp. maple syrup in a small bowl. Spoon over pears; garnish with lemon zest.

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