1. Preheat the oven to 350°F. Lightly coat a 9-inch spring form pan with cooking spray.
2. In a food processor, combine the cream cheese, ricotta, sugar, sour cream, egg, flour and vanilla. Purée the mixture until it is smooth.
3. Place a large, nonstick skillet lightly coated with cooking spray over medium-high heat. Add the oil and sauté the pears for 1 minute. Add the brown sugar and cinnamon and sauté for another 2 minutes. Remove and drain the pears from the sauce, reserving the sauce.
4. Place 2 sheets of the phyllo in a prepared pan, letting the excess hang over the sides. Lightly coat with cooking spray. Place 2 more sheets in the pan, arranging them so that the corners of the phyllo sheets are staggered; the excess should fall over opposite sides of the pan from the first 2 sheets. Lightly coat with cooking spray Place the last 2 sheets of the phyllo in the pan. Place the pears in the pan and pour the cream cheese filling over the pears. Fold the excess phyllo up and over the filling, leaving a little of the filling exposed. Lightly coat with cooking spray.
5. Bake for 35 to 40 minutes or until the phyllo is golden and the filling is set. Let cool on a wire rack. Drizzle the remaining pear sauce over the top, and serve.
1/3 cup light cream cheese (about 3 oz), softened
3/4 cup light ricotta (5%)
1/3 cup granulated sugar
3 Tbsp low-fat sour cream
1 large egg
1 Tbsp all-purpose flour
1 tsp vanilla extract
2 tsp vegetable oil
3 cups peeled, sliced ripe pears (about 3 pears)
1/3 cup packed brown sugar
1/2 tsp cinnamon
6 sheets phyllo pastry
Nutritional Analysis per Serving
Protein 3.3 g
Fat 3.2 g
Saturated Fat 1.6 g
Carbohydrates 24 g
Cholesterol 25 mg
Sodium 50 mg
Fiber 1 g
Prep Time: 20 minutes
Cook Time: 40 minutes
Make Ahead: Prepare both the pears and filling early in the day. Bake just before serving.
Nutrition Watch: Cinnamon may help lower your blood pressure.