Raspberry-Pear Dumplings

Raspberry-Pear Dumplings

Raspberry-Pear Dumplings


Makes 4 servings


Pastry for double crust pie
1 egg white, beaten
4 small firm ripe pears
1/4 cup no-sugar-added raspberry fruit spread
1 egg yolk
1 tablespoon reduced-fat sour cream


  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

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

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