Poached pear with raspberries

post-workout • 60 minutes

2 large Bosc pears 5 cups water

3 large slices lemon or orange peel

2 sticks cinnamon

2 scoops vanilla or strawberry protein powder

1 cup fresh raspberries

2 tbsp Splenda

On a cutting board, peel 2 large Bosc pears. In a large pot on high heat, boil enough water to submerge the pears (usually about 5 cups). Once the water is boiling, add the pears, the cinnamon, and 3 large slices of orange or lemon peel. Reduce heat to low-medium and allow to simmer.

In a separate bowl, mix 2 scoops of protein powder and Y2 cup of water until the mixture becomes pasty. Slowly add 1 cup of raspberries, mashing the berries with a fork or potato masher. The mixture should form a liquid paste; if too thick and solid, add water 1 tbsp at a time to create a more fluid consistency. Add Splenda.

Calories

356 kcal

Protein

25 g

Carbohydrate

54 g

Fat

4.4 g

Saturated

0.6 g

Monounsaturated

0.5 g

Polyunsaturated

2.3 g

Once your raspberry filling is finished, check on the pears. They are ready when a fork can be easily inserted into the flesh (usually 20-25 minutes). Once the pears are ready, remove from the water and allow to cool. When cool to the touch, cut each in half and remove the pit. Fill the centers of the pears with the raspberry filling. Pour one tablespoon of the flavored water from the pot over the whole dessert.

Makes 2 servings.

raspberry pear dessert

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