Pears are a good source of vitamin C, potassium, and fiber!
Per Serving: 164 calories, 4g fat (<1g saturated fat), 34 carbs, 2g protein, 4g fiber, 3 mg sodium.
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet), use ice cream instead of frozen yogurt! For lactose-free diet, choose lactose-free ice cream or lactose-free frozen yogurt.
- Preheat oven to 375°. Lightly spray 8 or 9 inch round cake pan.
- In food processor, pulse oats and walnuts 15 seconds. Add flour, brown sugar and cinnamon. Blend 15 more seconds. While running, drizzle oil and blend 30 seconds. Transfer to bowl and set aside.
- In another bowl, toss pears with next 6 ingredients. Spoon pears into prepared cake pan. Cover with oat mixture, pressing down gently. Bake 45-50 minutes, until topping is brown and pears are bubbling. Serve hot, topped with nonfat frozen yogurt or lowfat ice cream, if desired.
Recipe from: American Institute for Cancer Research