Makes 1 loaf = 16 servings

Approximate nutrients per serving:
135 calories, 4 grams of fat, 3 grams of protein

Ingredients

• 1/2 lemon, juice of 
• 3 (6 ounce) pears, ripe but firm 
• 1/4 cup light olive oil 
• 1 large egg 
• 1 cup low-fat buttermilk or, stir ¼ cup milk into ¾ cup plain yogurt to create a nicely thick buttermilk substitute
• 1/4 cup molasses 
• 1 cup cake flour 
• 1 cup whole wheat pastry flour 
• 1/2 cup splenda granular for baking 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 2 teaspoons cinnamon 
• 2 teaspoons ground ginger 
• 1 pinch ground cloves 
• 2 tablespoons chopped crystallized ginger 
• 1 teaspoon brown sugar 

Preparation

1. Partially fill a bowl with water and add lemon juice. Peel the pears and cut them into quarters. Chop 2 pears into a small dice & place the pieces in the lemon water. Slice each quarter of the 3rd pear in 4 long pieces. Place them in the water.
2. Heat oven to 350ºF. Coat a 9”-X-13” baking dish with cooking spray & dust lightly with flour.
3. Combine the oil, egg, buttermilk and molasses in medium bowl.
4. In a large bowl, whisk the flours, splenda, baking powder & soda, salt, cinnamon, ground ginger & cloves. Add the wet ingredients & mix gently.
5. Drain the pears and set long slices aside. Stir the chopped pear pieces & the chopped ginger into the batter.
6. Pour batter into prepared pan. Arrange long pear slices on top & sprinkle with brown sugar.
7. Bake for 25 minutes. Serve warm or at room temperature. 

Makes 14 servings

Approximate nutrients per serving:
120 calories, 1 gram of fat, 13 grams of protein

Ingredients

• 1 pound ground turkey breast 
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups reduced-sodium chicken broth or beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ cup small pasta, such as orzo or pastini
• 1 (10-ounce) package
• frozen chopped spinach
• 1 (15-ounce) can
• chickpeas or white beans, rinsed and drained
• Pepper and salt to taste
• Grated Parmesan cheese, optional

Preparation

1. In a stockpot over medium-high heat, sauté the turkey and onion until the turkey is cooked through.
2. Add the carrots and celery and sauté for 10 minutes, or until softened. 
3. Add the broth, tomatoes, basil, and oregano and stir to combine. 
4. Bring to a boil. 
5. Reduce the heat and simmer for 20 minutes, stirring occasionally.
6. Add the pasta, frozen spinach, and chickpeas or beans and cook for 10 minutes, or until pasta is tender, stirring occasionally. 
7. Season with salt and pepper. 
8. Serve with Parmesan cheese.