Calories per serving: 250 kcal
Fat per serving: 12 g
Sodium per serving: 90 mg
Ingredients:1/4 cup Chobani non-fat yogurt
1/2 stick light, unsalted butter
3/4 cup whole blanched almonds
3/4 cup stevia
5 egg whites
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 teaspoon almond extract (optional)
3 firm, ripe pears
2 tablespoons apple jelly
Directions:Preheat oven to 350 degrees. Brush a 9 inch removable-bottom tart pan with Pam cooking spray, set aside.
In a food processor, combine almonds and sugar; process until very finely ground. Add salt-free butter, egg whites, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
Peel, halve, and core pears; cut lengthwise into 1/4-inch thick slices, rubbing them with lemon (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly, let set, at least 20 minutes Remove tart from pan and serve.