Pear Betty

This low-fat take on the traditional crumb- topped cake is a snap to make. It can easily be halved--or even quartered, for solitary sumptuousness!

Makes 4 servings

4 small ripe pears

4 slices reduced-calorie whole- wheat or multi-grain bread, toasted and torn into bite- size pieces

2 tablespoons firmly packed light brown sugar

1 teaspoon cinnamon

2 teaspoons reduced-calorie tub margarine

Preheat oven to 375o F. Spray 1 1/2-quart casserole or baking dish with nonstick cooking spray. Pare, core and slice pears; arrange half of pear slices in casserole. In food processor or blender, process bread pieces to a coarse crumb. Transfer to a small bowl, combine with sugar and cinnamon; sprinkle half the mixture over pears. Layer remaining pears on top and sprinkle with remaining crumb mixture. Dot with margarine. Add 1/3 cup water and bake until top is crispy and inside is bubbling, about 45 minutes. Divide evenly among 4 plates and serve hot.

SERVING (3/4 CUP) PROVIDES: 1/4 Fat, 1 Fruit, 1/2 Bread, 25 Optional Calories; 2 grams Fat, 7 grams Fiber.

PER SERVING: 175 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 139 mg Sodium, 41 g Total Carbohydrate, 7 g Dietary Fiber, 3 g Protein, 48 mg Calcium

Recipe from Weight Watchers Cut The Fat Cookbook