You've got to have pudding!!!

So desserts it is YUUUMMMMMM!!! Its the only reason to haver the meal in the first place, don't you think?
Well I was given....
Poached pear with rosewater and pistachios (19 syns taken to 2 syns per serving)

• 25g pistachio nuts, roughly chopped (8)
• 5 cardamom pods, bruised with a rolling pin to release the flavour (F)
• 100ml bottle rose water (F)
• 4 firm ripe pears (F)
• 10ml freshly squeezed lemon juice (F)
• Vanilla pod (F)
• 500g  Splenda (or heat based sweetener) (F)

Fill a large and deep saucepan two quarters full of cold water and stir in the sweetener, cardamom pods and rose water. Place over a medium-high heat and bring to a gentle simmer. This will form a light syrup in which to poach the pears.
Peel the pears, leaving the stalk intact, and place in a bowl of water with the lemon juice to prevent them browning. Taste the syrup (if too thick add water to thin it) to ensure it is sweetened to your liking and then add the pears and poach for about 15 minutes. Check the pears by taking one out and pressing the flesh. If the flesh is still firm, poach for a while longer, if not, remove from the heat and set aside. The pears can be served warm or chilled.
When ready to serve, cut the pears in half and remove the cores. Serve two halves per portion with a scoop of fat free fromage frais or natural yogurt and a little of the poaching syrup. Sprinkle with a few chopped pistachio nuts. Add some berries scattered over the sauce to continue the red sauce look and adds some superfree to the pudding

Enjoy....

Oh by the way bought lean beef cut to try out main this weekend so pictures arriving soon....