8 servings
1 package (10 oz) frozen raspberries in syrup, thawed
1/2 cup ricotta cheese
1/3 cup cinnamon sugar (make your own by blending white
sugar with cinnamon, to taste)
8 phyllo sheets, thawed, if frozen
8 small canned pear halves, drained and patted dry
cooking s
Puree raspberries in blender. Strain through sieve or colander, over a bowl; discard seeds. Cover liquid and set aside.
Heat oven to 400 degrees F. Coat 2 baking sheets with nonstick cooking s
. In small bowl, stir together ricotta cheese and 4 teaspoons cinnamon sugar.
Place phyllo sheets on work surface. Cover with damp cloth. Remove 1 sheetl coat with cooking s
. Sprinkle with 1 tsp. cinnamon sugar. Cut in half crosswise. Stack halves at a slight angle, one on top of the other. Plave pear, cut side up, in center and spoon 1 Tbls cheese mixture in center of pear halve. Fold phyllo up and around pear, pinch at top to close. Coat entire packet with cooking s
; sprinkle with 1/4 tsp. cinnamon sugar. Place on baking sheet. Repeat steps to make 7 more packets.
Bake for 8 minutes, until phyllo begins to brown. Serve warm in pool of reserved raspberry sauce.
Per serving: 196 calories / 3g fat (2g saturated) / 4g protein
40g carbs / 3g fiber / 109mg sodium / 8mg cholesterol
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