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TIP
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R O A S T E D PE A R S A U C E
You can add this sauce to an appetizer tray as
an accompaniment for cheese. Or try as a
spread
for a turkey sandwich.
PREP:
20
MIN. ROAST:
20
MIN. COOL:
5
MIN.
3
large ripe pears, cored and cut in
i-inch pieces (about i /2 pounds total)
1
Tbsp. butter, m elted
2
Tbsp. honey
i/2
tsp. lem on juice
i/2
tsp. snipped fresh sage
Toasted w alnuts
Pear slices (o p tio nal)
Fresh sage leaves (o p tio nal)
1.
Preheat oven to
350
°F. Place pear
pieces in shallow roasting pan. Toss with
melted butter. Roast, uncovered,
20
to
25
minutes or until pears are tender, stirring
once or twice. Cool
5
minutes.
2. Transfer pears to a large bowl; add
honey and lemon juice. Use immersion
blender to blend pear mixture until almost
smooth. Stir in snipped fresh sage.
3. Serve warm pear sauce topped with
walnuts, pear slices, and fresh sage
leaves.
MAKES
12
(
Vi
CUP) SERVINGS.
STORAGE
Store leftover sauce in an
airtight container in the refrigerator up
to
3
days or in the freezer up to
3
months.
To serve, thaw in the refrigerator, if
frozen. Transfer to a small saucepan and
heat through over medium heat.
EACH SERVING
116 cal, 6 g fa t (1 gsat. fat)
3 mg chol, 10 mg sodium, 16 g carbo,
3 g
fiber, 1 g pro.
O N IO N -H O R S E R A D IS H D IP
This bold-flavored dip also makes a great
topping on a grilled steak, chop, or
chicken breast.
4
oz. w edge blue cheese
’/2
o f an 8-oz. carton d airy sour cream
i/4
cup w hipping cream
i/4
o f a m edium red onion
i
clove garlic, m inced
i/2
to i tsp. prepared horseradish
Additional chopped red onion
(o p tio nal)
Vegetable dippers
In medium bowl crumble about
three-quarters of the blue cheese. Add
sour cream, whipping cream, red onion,
garlic, and horseradish. Use immersion
blender to blend cheese mixture until
almost smooth. Top with remaining blue
cheese and red onion. Serve with
vegetable dippers.
MAKES
10
(2
TBSP.)
SERVINGS.
EACH SERVING
85 cal, 8 g fa t (5 gsat. fat), 23
mg chol, 170 mg sodium, 1 g carbo, 3 gpro.
TIP
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