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    Pear Tart

    Source of Recipe

    Adapted from Taste of Home Magazine – K. Rogers; CA

    Recipe Introduction

    Plan ahead…after baking needs to chill for at least a total of 3 hours. WW Points
    Exchanges
    Serves: 12

    3 T. stick margarine, softened
    3/4 c. + 1 T. sugar, ‘divided’
    3/4 c. flour
    1/3 c. finely chopped walnuts
    1 pkg. (8 oz.) reduced-fat cream cheese
    1 egg
    1 tsp. vanilla extract
    1 can (15 oz.) reduced-sugar sliced pears, drained and thinly sliced
    1 tsp. cinnamon

    In a small mixing bowl, beat margarine and 1/2 c. sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom coated with nonstick cooking spray.

    IN another mixing bowl, beat cream cheese until smooth. Beat in 1/4 c. sugar, egg and vanilla; spread over the crust. Arrange pears over cream cheese mixture. Combine cinnamon and remaining sugar; sprinkle over pears.

    Bake at 425º for 10 minutes. Reduce heat to 350º, bake 15-20 minutes longer or until fillinf is set and a thermometer reads 160º. Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving. Remove sides of pan and slice.

    One slice equals: 192 calories…9 gm fat ( 2 gm saturated)…28 mg cholesterol…1 gm fiber…4 gm protein ++++ Exchanges: 1 starch…1 fruit…1 fat ++++ WWP: 5

 

 

 


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