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Suggest a better descriptionCut the pears in half longitudinally, keeping the skin on. Core, then coat generously with the lemon juice. Either allow the pears to remain raw, or bake for 7 to 10 minutes in a 350 degree oven, then cool. Beat the carob, sugar, and salt until the mixture either peaks or has the thick consistency of chocolate mousse. Spoon or pipe the carob cream into the hollows of the pear halves. Chill at least 30 minutes before serving. Katie REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 186 | ||
Calories from Fat: 132 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 54.3mg | 17 % | |
Sodium 15.2mg | 1 % | |
Potassium 33.1mg | 1 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 13.7g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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