In a large bowl, combine 2 and 3/4 cups thinly sliced pear, 2 tablespoons organic brown sugar, 1 teaspoon grated lemon rind and 1 tablespoon fresh-squeezed lemon juice; toss to coat. The original recipe didn't specify which type of pear to use, so I chose bartlett, but I imagine any variety would do.
Divide the mixture evenly among 4 (8-ounce) ramekins. Next, the original recipe said to drizzle 1 tablespoon Marsala over each serving, and to sprinkle each serving with 1 tablespoon crumbled amaretti cookie crumbs. Marsala is one of those alcoholic products I can never quite get a vegan confirmation on - nothing I find online says it isn't vegan, and plenty of my fellow vegan bloggers use it in recipes, so I assume it is okay. As for the amaretti cookies, most store-bought varieties contain eggs, but the closest alternative I know are the almond cookies from Joseph's Lite Cookies.
Bake the crumbles at 500 degrees for 8 minutes. Top each serving with 1/3 cup non-dairy vanilla 'ice cream' of your choice - my favorite is the vanilla from Soy Delicious - and serve! Each crumble is 230 calories.
Cost:
pears $4.28
lemon $0.89
vanilla soy ice cream $4.19
No comments:
Post a Comment