(NAPSA)—Are you getting enough of the basic food groups? You know, fruits and veggies, dairy, meats and...chocolate? With some scientific research now suggesting that chocolate has health benefits, there are afi- cionados who think it should be declared a food group in its own right. Chocolate is an undisputed favorite for many and what better way to enjoy several food groups together than in an easy-to-bake mouthwatering dessert like Choco- late Kissed Pear Cheesecake. The subtle sweet fruity flavor of canned pears and the use of ricotta cheese adds a contemporary twist and lightens this all- time popular dessert. Unlike other canned fruits, canned pears are perceived to be more like their fresh counterparts—they hold their shape, texture, color and fla- vor under the natural canning process, which allows you to enjoy the bounty of the Northwest all year round. Many traditional recipes can be lightened and brightened with the addition of canned pears, making them the ultimate pantry item—economical and convenient, great for all your baking needs. This cheesecake can be frozen and kept for several days (without topping). When ready to serve, defrost the cake in the refrigera- tor, and garnish shortly before serving. Entertaining could hardly be easier. Light and delicious, this recipe is sure to bring smiles with every bite! Chocolate Kissed Pear Cheesecake Crust: 1 cup chocolate wafer crumbs 2 tablespoons butter, melted 1 tablespoon sugar Chocolate Kissed Pear Cheesecake is a contemporary twist on anall- time favorite flavor combination. Filling: 1 cup sugar '4 cup all-purpose flour '4 teaspoonsalt 2 cartons (15 ounces each) ricotta cheese 6 large eggs, lightly beaten 2 teaspoons vanilla extract 1 teaspoon freshly grated orange peel 1 can (15 ounces) pearhalves, drained & evenly sliced Topping: 1/2 cup semi-sweet choco- late chips, melted Bake at 325F for 1 hour. Remove from oven; arrange pear slices on top. Return to oven. Bake for additional 20 to 30 minutes or until top is golden brown and knife in- serted into center comes out clean. Cool on wire rack. Drizzle with melted chocolate. Chill in refrigerator 4 hours or overnight. Makes 12 servings. Tip: To decorate cake, spoon melted chocolate into plastic sandwich bag; close top. Cut small tip off of one corner. Drizzle chocolate onto cake. To make crust: In small bowl combine crust ingredients. Press firmly into bottom of 9-inch springform pan. To make filling: In small bowl combine 1 cup sugar, ries 334; total fat 14 g; cholesterol 133 mg; sodium 239 mg;total carbohydrate 40 g; dietary fiber 2 g; protein 12 g aside. In large bowl of electric ful What A Pear, send a SASE flour and salt; stir to mix. Set mixer, beat ricotta cheese at low speed until smooth. Grad- ually add eggs, beating at low speed until smooth. Stir in sugar mixture, vanilla and orange peel; mix until smooth. Pour onto prepared crust. Per serving (1/12 recipe): calo- For a free copy of Fast & Flavor- (business-size) to Customer Ser- vice/MAT1-1001, Pacific Northwest Canned Pear Service 105 South 18th Street, Suite 205, Yakima, WA 98901. Or visit the Web site at www.pnw-cannedpears.com for more popularrecipes.
