Pomegranate Poached Stuffed Pears Makes 4 Servings
Ingredients: 4 Bosc Pears 3 tsp Sweet Nothings 1 Pomegranate seeds removed 8 cups Water 4 Tbsp Mascarpone Cheese 4 Tbsp Pistachios
How to: Peel pears. With a teaspoon carve from the bottom a whole to remove the seeds and make a spot for the filling to go. Place all the pears into a large enough pot to fit all four pears. Place half the pomegranate seeds into the pot and add water and Sweet Nothings. Bring this to a light simmer and poach for approximately 15-20 minutes. Let the pears sit in poaching water overnight in fridge. Next day, strain out poaching liquid and take 2 cups and boil to reduce to a light syrup. To serve each pear stuff the bottom with the Mascarpone Cheese and place on plate with a little syrup, 1 Tbsp pomegranate seeds, and 1 Tbsp chopped pistachios.
Pumpkin Spice Cheesecakes Makes 8 Servings
Ingredients: 2 packages Neufchatel light cream cheese (8 oz packages) 1/2 cup light sour cream 1 can pumpkin puree 3 eggs 1/4 tsp nutmeg 1/2 tsp cinnamon 1 tsp Sweet Nothings pinch salt
How to: Preheat oven to 250 degrees. In mixer combine cream cheese and Sweet Nothings and beat until smooth. Add eggs one at a time. Add nutmeg and cinnamon. Fold in pumpkin and sour cream until incorporated. Fill lined muffin tins or silicone muffin pan with mix Bake for 45 minutes then turn off oven and leave in oven for another 45 minutes. Chill thoroughly. Serve with a dollop of light whipped cream sprinkle of cinnamon.