Raspberry-Pear Dumplings the Editors of Publications International, Ltd.
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||tablespoon reduced-fat sour cream|
- 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.
|Saturated Fat||7 g|
|Total Fat||16 g|
|Calories from Fat||37 %|
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