The Red Hot Chili Paper

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Steamed Pears


      2 large Bartlett pears, pared, halved, cored
      lemon juice
      1 12 oz. package frozen raspberries
      1 teaspoon sugar
      1/4 cup plain lowfat yogurt
      orange zest
      fresh mint leaves, (optional)


    Rub pears with lemon juice to prevent browning. Place pear halves, cut side down, on  steamer rack. Steam pears 4 to 5 minutes or until tender when pierced with knife tip. Cool  to room temperature; refrigerate to chill. Puree raspberries in blender or food processor;  press through sieve to remove seeds. Stir sugar into yogurt. Place yogurt in pastry bag  fitted with fine tip or in plastic squeeze-type mustard or ketchup bottle. Pour about 1/4  cup raspberry puree on each of 4 dessert plates. Pipe yogurt in spiral design on sauce.  Draw knife from center of plate, spoke-fashion, to create web design. Place chilled pear  half, cut side down, on sauce. Arrange orange zest on pear. Garnish plates with mint, if  desired.

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