1/2 cup coarsely chopped gingersnap cookies (about 8 cookies)
1 tablespoon brown sugar
1 tablespoon reduced-calorie stick margarine, cut into small pieces
2 1/2 cups vanilla low-fat frozen yogurt
How to Make It
Arrange pear halves, cut sides down, in an 11- x 7- x 1 1/2-inch baking dish.
Combine preserves and next 3 ingredients in a small bowl; pour over pear halves. Combine gingersnaps, brown sugar, and margarine. Sprinkle over pear mixture. Bake at 375° for 35 minutes or until lightly browned.
To serve, spoon pear mixture into individual dessert dishes. Top each serving with 1/4 cup frozen yogurt.
You can find the crisp, wafer-thin gingersnap cookies that work best for this recipe in the specialty cookie area of your supermarket.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook