Week of 4/22/02

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Easy Bake Pear Pudding
Not only is this recipe delicious but low in fat (2 grams) and calories (192) per serving.

2 (15-oz.) cans pear halves in light syrup
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup plain low-fat or fat-free yogurt
2 eggs
1 tsp. vanilla
3 Tbls. brown sugar

Preheat oven to 375š F. Drain pear halves, reserving 3/4 cup syrup. Score round side of pear halves with shallow crosswise cuts. Set pears and syrup aside.

In a blender container or food processor bowl place flour and granulated sugar. Cover and blend or process until combined. Add yogurt, eggs, vanilla and the reserved pear syrup. Cover and blend or process until smooth.

Grease a 9 1/2 x 1 1/2 quiche dish or equivalent glass baking dish. Be sure to use a pan that has a one-piece bottom. Arrange pear halves, cut side down, in bottom of the dish. Pour batter over fruit. Sprinkle with brown sugar. Bake for 25 to 30 minutes or until center is just set when gently shaken. Cool on a wire rack about 30 minutes. Spoon into dessert dishes;
serve warm. Makes 6 servings.

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Asian Chicken Salad with Roasted Peanuts
Use leftover chicken or pick up a rotisserie chicken to make this quick and flavorful dish.

3/4 cup bottled Asian-style dressing
1/4 cup chopped fresh cilantro
2 Tbls. chopped fresh ginger
1 (6-oz.) package baby spinach leaves
2 cups mixed sliced red, yellow and green bell peppers
1 (2 to 2 1/2 lb.) rotisserie chicken, meat torn
into bite-size pieces (about 4 cups)
1/2 cup honey-roasted peanuts
1 mango, peeled, pitted, sliced

Mix dressing, cilantro and ginger in small bowl. Toss spinach, peppers, chicken and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Divide salad among 4 plates. Top with mango and serve. Makes 4 servings.

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Wild Rice Salad
Wonderful flavors and colors make up this easy to assemble salad. Great idea for leftovers!

1 (6-oz.) package quick-cooking long-grain and wild rice mix
2 cups chopped cooked chicken
1/2 cup dried cranberries
1 Granny Smith apple, peeled and diced
1 medium carrot, grated
1/3 cup white balsamic vinegar, if available or
may substitute red wine vinegar
4 Tbls. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 green onions, chopped
1 (2.25 oz.) package sliced almonds, toasted

Cook rice according to package directions; cool. Stir together chicken, next 8 ingredients and rice in a large bowl. Cover and chill 8 hours. Sprinkle with almonds just before serving. Makes 6 servings.