Almond Streusel Baked Pears

Sauce:
1 (8 ounce) container plain nonfat yogurt
2 tablespoons honey

Pears:
4 large, firm-ripe pears
Cooking spray
1 cup Quaker� Oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground allspice OR pumpkin pie spice
6 tablespoons stick 70% vegetable oil spread, softened
2 tablespoons slivered almonds

1. Heat oven to 350 degrees F. Spray 13 x 9-inch metal baking pan with cooking spray.

2. In small bowl, combine yogurt and honey; mix well. Cover; chill.

3. In medium bowl, combine oats, sugar, flour and allspice; mix well. Cut in spread with two knives until mixture is crumbly. Stir in almonds. Set aside.

4. Cut pears in half lengthwise. Using a small spoon, remove center portion of each pear half, leaving a 1/2-inch shell. Place scooped pears cut side down in pan; spray with cooking spray. Bake 20 minutes or until pears begin to feel tender when pierced with a small sharp knife. Remove pan from oven to wire rack. Turn pears cut side up in pan. Spoon reserved oat mixture over pears. Return pan to oven. Continue baking 20 to 25 minutes or until topping is light golden brown and pears are tender. Cool pears 5 minutes in pan on wire rack.

5. Spoon sauce over warm pears to serve. Cover and refrigerate leftovers.

Makes 8 servings.

Recipe and photograph provided courtesy of Quaker Oats - used with permission.