Caramelized Pear and Cream Cheese Biscuits (low sugar and low fat)

• 1 pear, peeled, cored and diced
• 3 tablespoons brown sugar, divided
• 1 teaspoon, plus a pinch, cinnamon
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons non-fat cream cheese, cut into small pieces
  
• 1 egg, lightly beaten
• 1 teaspoon vanilla, or vanilla bean paste
• 1/2 cup non-fat Greek yogurt
• 2 tablespoons water
• 1/4 cup uncooked oats
• 1/4 cup sliced raw almonds

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 minutes.

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.