Episode 9, Season 2 of Healthy Gourmet.
Preheat BBQ to medium heat.
Combine cheese, honey, inulin, probiotic powder and vanilla in a bowl.
Cut each pear in half and remove seed pod with the sharp edge of a teaspoon.
Brush the pear halves with some coconut butter and place them on the BBQ, cut side down.
Grill for 4 to 6 minutes until tender.
Place on a serving platter.
Fill the centre of each pear with the sheep yogurt mixture and sprinkle with cinnamon.
Calories: 106 cal
Fat: 1.7 g
Sodium: 1 mg
Carbohydrates: 24.3 g
Fiber: 3.6 g
Protein: 0.5 g
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