Source: dLife

Crunchy pears stuffed with ricotta, cream cheese, and currants.

Servings

1 tsp dried currants
0.5 tsp cooking sherry (or Marsala wine)
1 large pears , Bartlett or Anjou, cut in half and cored
0.5 Lemon, with peel, without seeds, fresh , juice only
1 tbsp Cheese, ricotta, partially skim
1 tbsp fat free cream cheese
0.12 tsp sugar
1 tsp Cracker Crumbs, graham, plain

1 Combine the Marsala and currants in a cup and set aside.
2 Cut a slice from the bottom of each pear half so that it will stand upright.
3 Polish the pears with the lemon juice and place each one on a separate plate.
4 Mix together the ricotta, cream cheese, and sugar in a bowl.
5 Mix in the wine and currants.
6 Mound half of the mixture into the core of each pear.
7 Sprinkle the graham cracker crumbs on top.

Try using Splenda instead of sugar.