• 6 medium pears, peeled and sliced
• 3/4 cup granulated brown sugar substitute (or 4-1/2 teaspoons non-granulated brown sugar substitute)
• 2 tablespoons ginger (crystallized) 
• 1-1/2 teaspoons rum extract
• 1/4 teaspoons ground cinnamon
• dash of ground allspice or pumpkin pie spice
• 2 teaspoons reduced-calorie margarine

1. Arrange pear slices in an 11” x 7” x 2” baking dish.
2. Combine brown sugar substitute, ginger, rum extract, cinnamon and allspice or pumpkin pie spice.
3. Sprinkle brown sugar mixture over pears.
4. Dot with margarine.
5. Bake at 350° for 20 minutes.
6. Serve hot or refrigerate at least 1 hour to serve chilled.

• Calories: 56
• Protein: 0 g
• Carbohydrate: 13 g
• Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 44 mg
• Potassium: 106 mg
• Phosphorus: 9 mg
• Calcium: 11 mg
• Fiber: 2.2 g

Renal and renal diabetic food choices

Carbohydrate choices

Helpful hints

• 1 fruit, low potassium

1

• Bartlett amd Bosc pears are the best varieties for baking.
• People without diabetes may prefer to use regular brown sugar.