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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a WW recipe from the Jan/Feb 2003 WW magazine. I have made this dessert several times - it's a lovely light weight dessert that has always had compliments from non WW guests. Apricot or peach halves could be used in place of the pears. Next time I make it, I will try it with Splenda instead of sugar. Ingredients:
2 (210 g) cans ww pear halves in natural juice |
3 eggs |
1/4 cup sugar |
1/4 cup plain flour |
1 teaspoon vanilla essence |
600 ml skim milk, warmed |
Directions:
1. Preheat oven to 190°C.
2. Coat a 18 x 28 cm baking dish with cooking spray.
3. Arrange pears over the baking dish.
4. Using electric mixers beat the eggs, sugar, flour and vanilla essence until smooth.
5. Add the milk and beat until combined.
6. Pour over the pears and bake for 30-40 minutes or until the custard is set and golden.
7. Serve with cream if desired.
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