Nutrition per serving may change if servings are adjusted.
2½ cups reduced-calorie cranberry juice
3 small pears, halved, peeled and cored
1 vanilla bean (see Tip), halved lengthwise
2 (3 inch) cinnamon sticks
¼ teaspoon freshly ground pepper
½ cup fresh cranberries
1 (6 ounce) container plain low-fat yogurt
2 teaspoons honey
Bring cranberry juice to a simmer in a medium saucepan. Add pears, split vanilla bean, cinnamon sticks and pepper. Return to a simmer; cover and cook for 10 minutes. Remove from heat. Add cranberries. Let stand, covered, for 1 hour, turning pears once.
Remove vanilla bean and scrape seeds into a small bowl; stir in yogurt and honey.
Divide cooking liquid among six individual dessert dishes. Add a pear half to each. Top with yogurt mixture.
Tip: Instead of using a vanilla bean, you can add 1 teaspoon vanilla to the cooking liquid before letting the mixture stand and stir ½ teaspoon vanilla into the yogurt mixture.
To make ahead: Prepare as directed through Step 2. Place pears and the cooking liquid in an airtight container. Place yogurt mixture in another airtight container. Cover and chill for up to 24 hours. Serve as directed in Step 3.