Roasted Pear Tartlets Recipe with Apricot Preserves and Cinnamon

Ingredients

Servings: 12 tarts, Serving Size: 1 tart

Cooking spray

2 medium pears, peeled, cored, halved and roasted

4 cups bran flakes, ground in blender

¼ cup trans-fat-free margarine, melted

¼ cup Splenda (sugar substitute)

2 packages (1-ounce each) sugar-free, fat-free instant pudding mix

2½ cups cold non-fat milk

2 tbsp low-sugar apricot preserves, melted in microwave

1 tbsp ground cinnamon

Nutrition Facts

Exchanges/Choices:

1½ Carbohydrate

½ Fat

Calories 140

Calories from Fat 30

Total Fat 3.5g

Saturated Fat 0.9g

Trans Fat 0g

Cholesterol 0mg

Sodium 405mg

Total Carbohydrate 25g

Dietary Fiber 4g

Sugars 8g

Protein 4g

Cooking Methods

Preheat oven to 400°F / 200°C. Coat a nonstick muffin pan with cooking spray.
Slice roasted pears into thin strips. Set aside.
In a small bowl, combine bran flakes, margarine and sugar substitute. Press mixture into prepared muffin pan, in an even layer and going up the sides. Bake for 3 minutes. Set aside to cool.
In a medium bowl, whisk together pudding mix and non-fat milk. After muffin cups cool down, pour pudding mixture evenly among each muffin cup.
Top each muffin cup with roasted sliced pears. Brush melted apricot preserves gently over pears.
Refrigerate, covered, for a minimum of 1 hour or overnight.
Before serving, sprinkle cinnamon lightly over pears.

Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

How to roast pears? Preheat oven to 375°F / 190°C. Coat a large baking sheet with cooking spray. Peel and core the pears. Slice them in half lengthwise. Arrange the pears, cored side down, across baking sheet and spray again with cooking spray. Bake for 25 minutes or until pears are tender and golden.

These chilled tartlets that are crusty outside, soft inside and top with flavorful pears make delightful and healthy desserts for summertime.

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