Pear Crepes

4 ripe pears, unpeeled
1 serving butter-flavored cooking spray
1 Tbsp. unpacked brown sugar
2 ½ tsp. lemon zest
2 Tbsp. sliced almonds
2 tsp. reduced-calorie margarine
4 medium crepes (store-bought are fine)

Quarter pears lengthwise and remove cores. Slice each pear wedge horizontally into 1/4 inch thick slices. Heat a nonstick skillet coated with cooking spray over low heat; add pears and saute until very tender, about 5 minutes. Add sugar, lemon zest, and almonds; saute 2 minutes, remove from pan and set aside. Wipe skillet clean with a paper towel. Over medium heat, melt ½ tsp. of margarine in skillet and add 1 crepe. Cook until crepe is lightly browned around edges, about 30 seconds. Remove crepe to a serving plate and spoon 1/4 of pear mixture down the width of crepe; roll up and repeat with remaining ingredients. Yields 4 servings, 1 crepe per serving, 4 W.W. points per serving.

When serving as dessert, you can never go wrong adding some ice cream.