Makes 2 servings. With Easter on the horizon, keep this recipe in mind for a delightful holiday dessert. Select pears that are ripe but not mushy.

2 tbsp. each plain low-fat yogurt and thawed frozen dairy whipped topping
1/2 tsp. each grated orange peel and brandy extract
2 sm. pears, poached
2 tsp. each granulated sugar and butter
1/2 tsp. vanilla extract
1 tbsp. water

In small bowl combine yogurt, topping, orange peel and brandy extract; cover and refrigerate until chilled.

Peel, core and quarter each pear. In small nonstick skillet heat sugar over very low heat until melted and golden, being careful not to let it burn; stir in butter and vanilla. Add pears and cook, gently stirring constantly and turning each quarter until coated on all sides. Using slotted spoon, transfer 4 quarters to each of 2 dessert dishes; keep warm. Add water to pan juices and, stirring constantly, bring to a boil; pour half of mixture over each portion of pears, then top each with half of yogurt mixture. Serve immediately.

Each serving provides: 1 Fat Exchange; 1 Fruit Exchange; 45 calories Optional Exchange.

Per serving: 171 calories, 1 g protein, 6 g fat, 30 g carbohydrate, 54 mg sodium, 1 mg cholesterol.