Caramelized Pear and Cream Cheese Biscuits (low sugar and low fat)
In a small
saucepan, cook the diced pear, 1 tablespoon brown sugar and a pinch of
cinnamon over medium-low heat for 10-15 minutes, until the pears are
soft and most of the liquid has evaporated. Set aside to cool for 20
In a large bowl, combine the flour, 2 tablespoons brown sugar, baking powder and salt. Scatter the cream cheese over the flour and use a pastry cutter to cut the cream cheese into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the egg and vanilla. Slowly add the egg and vanilla to the flour mixture, tossing with a fork to moisten. Add the pears and toss to combine.
In a separate small bowl, whisk together the yogurt and water. Pour over the flour mixture, then stir with a wooden spoon just until moistened and the dough can be gathered into a ball.
Cover bowl with a damp paper towel and set aside for 15 minutes, or until ready to use. Preheat the oven to 450 F and spray a muffin pan with non-stick cooking spray.Loosely mound the dough in 6 muffin cups. Sprinkle each with the oats and almonds and gently press into the dough. Bake for 15-17 minutes, until golden brown and a toothpick inserted in a muffin comes out clean. Serve warm with your favorite jam.