Prep 20 mins
Cook 40 mins
A low-fat, low-sugar dessert. Pears and cranberries go so well together.
- 1⁄4 cup Splenda sugar substitute
- 1 tablespoon cornstarch
- 5 pears, ripe, peeled, cored and chopped (about 4 cups)
- 1 cup cranberries, fresh or frozen (thawed)
- 1⁄3 cup nonfat milk
- 1⁄2 cup liquid egg substitute (Egg Beaters)
- 1 teaspoon vanilla extract
- 6 slices white bread
- 3 tablespoons granulated sugar
- 1⁄4 teaspoon ground nutmeg
- Preheat oven to 400-degrees.
- Coat an 8-inch square baking dish with nonfat cooking spray.
- In a large bowl, stir together Splenda and cornstarch.
- Add pears and cranberries and stir until well combined. Spoon into prepared baking dish.
- Place in oven to bake 20 minutes, stirring midway, or until fruit is tender and the juices have started to thicken. Remove from oven.
- In a large shallow dish, stir together milk, egg beaters, and vanilla.
- Cut each bread slice in half diagonally, and soak bread in egg mixture, carefully turning slices for even soaking.
- Arrange bread slices in rows on top of the fruit.
- Combine nutmeg and 3 tbls. sugar; sprinkle evenly over bread.
- Bake for 20 minutes more, or until the bread is golden and fruit is bubbling.
- Serve warm.
Unless it's some kind of specialty bread, almost always when I see white bread listed, I get the urge to change it to a whole grain bread, & that's just what I did with your recipe! Other than that, though, I followed your recipe right on down, & this was an exceptionally wonderful tasting cobbler, just the kind of recipe for which I enjoy digging into my stash of frozen cranberries! You've got a great keeper of a recipe here! Thanks for sharing it! [Tagged & made in Please Review My Recipe]