Caramel Baked Pears

(JYL Steinback)

2 28-oz. cans pear halves in juice, well drained and patted dry
2 tsp. ground cinnamon
½ cup fat-free caramel dessert topping
2 cups nonfat frozen yogurt or ice cream (flavor of choice)

Preheat oven to 350 degrees F. Spray 9 x 13 inch baking dish with cooking spray; arrange pear halves in dish; sprinkle with cinnamon and drizzle with caramel dessert topping. Bake 8-10 minutes until heated through. Serve over nonfat frozen yogurt or ice cream. ( If you choose to use fresh pears, those best for baking include Bartlett, Bosc and Passe-Crassane).

Serves 6:
Nutritional Info Per Serving:
221 Calories
0.2g fat
55g carbohydrates
2g protein
0mg cholesterol
5g dietary fiber
57mg sodium
Diabetic Exchanges: 3 fruit; ½ other carb


Vegetarian Lentil Soup Recipe (About.com)

1 tsp. vegetable oil
1 onion, diced
1 carrot sliced
4 cups vegetable broth
1 cup dry lentils
¼ tsp. pepper
¼ tsp. dried thyme
2 bay leaves
dash of salt
1 Tablespoon lemon juice

In a large pot, sauté the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear. Add the vegetable broth, lentils, pepper, thyme, bay leaves and salt. Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in the lemon juice before serving.

Serves 4. Nutritional Info Per Serving:
Calories 230
Total Fat 3.0g
Cholesterol 0mg
Sodium 852mg
Total Carbohydrates 33g
Dietary Fiber 15.6g
Sugars 4.6g
Protein 18.7g