Cranberry juice and fresh cranberries add a double dose of zing to this sweet poached pear dessert. Served with a low-fat blend of yogurt and honey, it's a dessert you can make a day ahead of serving.

Source: Diabetic Living Magazine


Recipe Summary test

15 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • 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 1/2 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.

Nutrition Facts

1 serving
90 calories; protein 2g; carbohydrates 21g; dietary fiber 3g; sugars 16g; fat 1g; cholesterol 2mg; sodium 24mg.