Pour and Bake Pear Pudding

1/3 Cup All Purpose Flour
1 Cup Splenda Granular
1/2 Cup Plain Nonfat Yogurt
1/2 Cup Egg Substitute
1 teaspoon Vanilla Extract
2 (15 oz.) Cans Sliced Pears, packed in light syrup. Reserve 3/4 Cup of liquid from can and discard the rest.
3 Tablespoons Packed Light Brown Sugar
Fat Free Cool whip (optional)

Preheat oven to 375 degrees. Coat a 9" deep pie plate with cooking spray. Arrange pears in the bottom of the plate and set aside. In a blender, blend the reserved 3/4 cup pear juice, yogurt, egg substitute, vanilla extract and Splenda. Add flour and process until smooth. Pour batter over fruit and sprinkle evenly with brown sugar. Bake for 25-30 minutes or until center is just set when gently shaken. Cool on a wire rack for 30 minutes. Serve warm with 2 Tablespoons of cool whip on each piece (optional). 

Serves: 8
Per Serving: 119 Calories; trace Fat (0.6% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 0 Non-Fat Milk; 1/2 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)