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4 Italian butter cookies
Large zip-top bag
3 tablespoons unsalted butter
2 Bartlett pears
2 (6-oz) containers fat-free honey almond yogurt
1/4 cup orange marmalade
1. Combine pears, yogurt, marmalade, and 1/2 cup cookie crumbs until blended; place in 2-quart baking dish.
2. Add remaining 2 cups cookie crumbs to butter; combine with finger tips until moist and crumbly. Sprinkle over pear mixture.
3. Bake 18-20 minutes, uncovered, or until bubbly and golden. Let stand 5 minutes to cool before serving.
Total Time: 45 minutes Servings: 6
CALORIES (per 1/6 recipe) 240kcal; FAT 9g; CHOL 35mg; SODIUM 115mg; CARB 38g; FIBER 2g; PROTEIN 4g; VIT A 8%; VIT C 6%; CALC 20%; IRON 4%