Roasted Pears with Cannoli Cream

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Category : Desserts

Recipe : Roasted Pears with Cannoli Cream

Both the pears and cannoli cream may be prepared and refrigerated, separately,
overnight. To serve, bring to room temperature, then fill the pears and serve
immediately.

Makes 4 servings

1 cup part-skim ricotta cheese
1/2 teaspoon cinnamon
4 firm ripe small Bosc pears, cored and halved (do not pare)
1/4 cup confectioners sugar
1/2 teaspoon vanilla extract
1/2 ounce (1 tablespoon) mini chocolate chips

Spoon the ricotta into a coffee filter or cheesecloth-lined strainer; place over a
bowl. Refrigerate, covered, 2 hours. Discard the liquid in the bowl.
Preheat the oven to 425o F. Spray an 11x7" baking dish with nonstick cooking
spray.
Sprinkle 1/4 teaspoon of the cinnamon evenly over the cut sides of the pears;
place the pears, cut-side down, in the prepared dish. Roast 30 minutes. Cool on a
wire rack in the pan for 30 minutes.
To prepare the cannoli cream, in a medium bowl with a fork or small whisk, or in a
mini food processor, combine the ricotta, sugar, the remaining 1/4 teaspoon
cinnamon and the vanilla until well blended. Fold in the chips. Let stand, covered,
30 minutes at room temperature. Spoon one heaping tablespoon into each pear
half; place 2 halves on each of 4 plates and serve at once.

SERVING (2 PEAR HALVES WITH 1 GENEROUS TABLESPOON CANNOLI
CREAM) PROVIDES: 1 Fruit, 1 Protein, 65 Optional Calories.

PER SERVING: 227 Calories, 7 g Total Fat, 4 g Saturated Fat, 19 mg Cholesterol, 77
mg Sodium, 37 g Total Carbohydrate, 4 g Dietary Fiber, 8 g Protein, 189 mg Calcium