|
Raspberry-Pear Dumplings
Raspberry-Pear Dumplings
Yield: Makes 4 servings
Ingredients:
Pastry for double crust pie
1egg white, beaten
4small firm ripe pears
1/4cup no-sugar-added raspberry fruit spread
1egg yolk
1tablespoon reduced-fat sour cream
Preparation:
1.Preheat oven to 350°F. Roll pastry on lightly floured surface to 1/8-inch thickness. Cut four squares, each 6 inches square or large enough to enclose one pear; brush with egg white. Let stand 10 minutes. Meanwhile, peel pears. Hollow out core of each pear to within 1/2 inch of bottom; fill with fruit spread. Place one pear on each pastry square; bring up four corners, pressing points together at top of pear to seal, using small amount of water to moisten pastry, if necessary. If desired, cut leaves from pastry scraps to decorate top of dumplings. Place in shallow baking dish. Beat egg yolk with sour cream; brush over dumplings. Bake 40 minutes or until pastry is golden brown and pears are tender when pierced with sharp knife. Serve warm or at room temperature.
Nutritional Information:
Serving Size:
Fiber
4 g
Carbohydrate
60 g
Cholesterol
65 mg
Saturated Fat
7 g
Total Fat
16 g
Calories from Fat
37 %
Calories
382
Protein
3 g
Sodium
298 mg
Dietary Exchange:
Fat
3
Fruit
2
Starch
2
Previous: Raspberry-Orange Trifle with White Chocolate Custard, Raspberry-Lemon Smoothie, Raspberry-Filled Chocolate Ravioli, Raspberry-Coconut Truffles, Raspberry-Applesauce Coffeecake,
Next: Raspberry-Swirled Cheesecake, Ratafia biscuits, Ratatouille, Ratatouille, Ratatouille,
|