Cranberries, oranges, and pears are made for each other in this lightly sweet, toasty dessert.
Makes 8 servings
4 large firm ripe pears, peeled, cored, and thinly sliced
2 1/2 cups cranberries, thawed if frozen
juice and finely grated peel of 1 medium orange
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3/4 cup thawed frozen pear or apple juice concentrate
2 tablespoons cornstarch
2 cups reduced-fat granola (no more than 4 percent calories from fat), such as Health Valley
Preheat oven to 400 degrees.
Combine pears, cranberries, orange juice, orange peel, salt, nutmeg, and ginger in a large bowl.
Stir juice concentrate and cornstarch together in a small bowl. Immediately pour into the fruit mixture and blend well.
Pour into a 2-quart nonstick baking dish (or a baking dish lined with parchment paper). Bake for 20 minutes. Remove from the oven and reduce heat to 350 degrees. Stir fruit mixture thoroughly and sprinkle granola evenly on top. Bake for 20 to 30 minutes or until the fruit is soft. Serve warm.
Nutrition Information | Per serving (1/8 recipe):
calories: 224; fat: 1.6 g; saturated fat: 0.3 g; calories from fat: 6.3%; cholesterol: 0 mg; protein: 2.7 g; carbohydrates: 53.2 g; sugar: 28.3 g; fiber: 6.5 g; sodium: 142 mg; calcium: 29 mg; iron: 1.5 mg; vitamin C: 14.7 mg; beta-carotene: 29 mcg; vitamin E: 0.9 mg
Recipe by Bryanna Clark Grogan from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.