On September 14, 1995, my oldest daughter and I were planning to leave the next morning to take the youngest daughter on a surprise pre-wedding bachelorette trip to Cleveland to visit the Rock and Roll Hall of Fame which had just opened on September 2. For supper, I made a 9-inch Pear Cheese pie from a recipe in a 1965 Better Homes & Gardens cookbook, using a vanilla wafer crust. We all enjoyed it very much (and also the bachelorette trip).
Today, I wanted to make a dessert for lunch that would be lower in fat/calories and would make just 4 servings. I cut the original recipe in half, used vanilla wafers in place of the crust, and made these very good individual Pear Cheese Cups. Use a deep custard cup – my granddaughter in St. Louis gave me some nice Pampered Chef deep cups which also have lids. They are especially good for transporting desserts to my daughter’s house for lunch each Friday.
PEAR CHEESE CUPS
- 4 vanilla wafers
- 2 cups fresh ripe Bartlett pear slices (about 3 medium pears)
- 1 egg yolk
- 4 oz softened light cream cheese
- 1/2 cup light sour cream
- ¼ tsp grated lemon peel
- 1/2 tsp lemon juice
- ¼ cup granulated sugar
- 1/2 Tblsp. all-purpose flour
- 1/4 tsp salt
- 1/4 tsp nutmeg
Preheat oven to 375 degrees F
Have four deep custard cups at hand
Place a vanilla wafer in the bottom of each of 4 deep custard cups.
Place ½ cup of pear slices in each of the cups.
In a small bowl, combine the egg yolk and cream cheese, beat smooth. Whisk in sour cream, lemon peel, lemon juice, sugar, flour, salt and nutmeg. Pour over pears in each cup (about ¼ cup each) and spread to cover pears.
Bake @ 375 degrees F about 25 minutes until brown around the edges and just set. Let cool on a wire rack.
4 servings. Good room temperature or chilled. This is a light, delicious dessert.