Serves 8

4 pears
juice of 1/2 lemon
300g frozen raspberries
3 tablespoons sugar
200g mascarpone or full-fat cream cheese
40g chopped almonds
1 sachet vanilla sugar (approx. 2 teaspoons)
6 tablespoons cream

Per portion: 221 kcal / 924 kJ / protein 5g / fat 14g / carbohydrate 19g

1. Peel the pears, halve lengthwise and remove the core. Sprinkle with lemon juice. Cook in the microwave oven (900/850 W) for approx. 6 minutes. Take care not to overcook, otherwise the pears will be too soft.

2. Sprinkle sugar over the raspberries, cover and defrost in the microwave oven (600 W) for approx. 5 minutes. They should then be slightly warm. Pass the raspberries through a sieve to make a sauce.

3. Mix the mascarpone or cream cheese together with the chopped almonds, vanilla sugar and cream. Divide this mixture between 8 dessert plates and spread into circles.

4. Cut into the well-drained pear halves lengthwise from the bottom of the bulb upwards, taking care not to cut right through them. Spread out in a fan shape, arrange on top of the cream mixture and drizzle with raspberry sauce.