gluten free sweet almond cream of buckwheat with skillet pears

By á-5036

Ingredients

• 2 cups fat free milk
• 1/2 cup uncooked cream of buckwheat
• 2 Tb plus 2 tsp sugar, divided
• 1 Tb light butter
• 1/2 tsp vanilla
• 1/4 tsp almond extract
• 1/4 tsp salt
• cooking spray
• 2 cups chopped ripe pear
• 1/4 c dried cherries
• 2 Tb water
• 1/2 tsp ground cinnamon
• 1/4 cup sliced almonds, toasted

Preparation

Step 1

Bring milk to boil. Stir in cream of buckwheat, reduce heat and simmer 10 min, stirring frequently. Stir in 2 Tb sugar and next 3 ingredients. While buckwheat cools, heat 2 tsp sugar, cherries, 2 Tb water and cinnamon. Bring to simmer and cover. Spoon cereal into bowls, and top with cherry mixture and almonds.