Rachel Albert Matesz created this recipe for "Zone Meals in Seconds."
Yield: 4 (4 block) meals
Cooking: 3 hours To simplify breakfast, cook the pears the day or evening before you need them. Mix up the yogurt sauce and chill overnight. In the morning, assembling breakfast will be effortless.

Ingredients:
4 small ripe but not mushy pears
3 tablespoons raisins
3 sulfite free whole dried apricots or 6 dried apricot halves, finely chopped
1/3 cup water
2 teaspoons fructose powder
1 teaspoon grated lemon or orange rind or 1/3 teaspoon dried
1 1/2 tablespoons finely grated fresh ginger root or Hawaii Naturals bottled ginger puree
1 cinnamon stick

Yogurt topping:
2 2/3 cups Stonyfield Farm or Horizon plain, organic, low- fat yogurt or 2 cups yogurt made with added milk solids
4 (1-ounce) scoops vanilla whey protein powder
1/8 teaspoon stevia extract powder (optional)
16 macadamia nuts, chopped

Instructions:
1. Remove core from bottom of pears with apple corer, leaving stem intact. Peel and arrange in 2 1/2 to 3 1/2-quart slow cooker. Sprinkle with raisins and dried apricots. 2. Combine water, fructose lemon or orange rind, and ginger, then pour over pears. Place cinnamon stick in the middle of the cooker. Cover and cook on LOW for 2 1/2 to 3 hours, until fork tender. 3. Combine yogurt and protein powder. Stir and taste. Add stevia if a sweeter taste is desired. 4. Transfer pears to 4 serving bowls. Evenly distribute cooking juices and dried fruits between serving bowls. Stir flax oil into yogurt or sprinkle nuts over pears. Divide yogurt between 4 custard cups and spoon over pears.

Variation * Replace pears with small baking apples.