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| INGREDIENTS |
| 1 can |
(16 oz.) unsweetened pear halves, drained |
| 12 |
gingersnap cookies, finely crushed |
| 2 tbsp. |
sugar |
| 2 tbsp. |
margarine, melted |
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| RECIPE |
- Preheat oven to 300°F.
- Arrange pears, cut side up, in a 9” cake pan.
- Combine remaining ingredients. Spread over the pears.
- Bake for 20 minutes. Serve warm with vanilla yogurt, if desired.
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| SERVING SUGGESTION |
SERVING SIZE:
½ of pear
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
154 |
|
| Total Fat |
2 g |
|
| Sodium |
188 mg |
|
| Total Carbohydrates |
33 g |
|
| Fiber |
1 g |
|
| Protein |
1 g |
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