Try this Pears and Blue Cheese recipe, or contribute your own.
Suggest a better descriptionPeel, halve and core the pears and marinate in the 2 glasses of wine, and lemon juice for 30 minutes. Mash the blue vein cheese, sour cream and season with salt and pepper. Drain the pears, fill centres with cheese mixture, dust with paprika. Serve on a bed of lettuce leaves with fresh basil and onion rings. from THE EPICUREAN Jan/Feb 1982 typed by KEVIN JCJD SYMONS Posted to MM-Recipes Digest by muddy@ibm.net on May 27, 1998
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 27 | ||
Calories from Fat: 11 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 30mg | 1 % | |
Potassium 204.1mg | 5 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 2.4g | ||
Protein 1.5g | 2 % | |
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: 27
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