Makes 4 servings
3/4 cup low fat milk
1 cup part skim ricotta cheese
6 ounces crab meat
2 fresh California Bartlett pears, sliced
1/3 cup toasted sliced almonds ( optional)
2 tablespoons sherry
Pepper to taste
Dash ground nutmeg
8 ounces pasta, hot cooked and drained

Heat milk in small saucepan over medium heat until hot but not boiling. Stir ricotta cheese into hot milk; set aside. Heat crab meat, pears and almonds in large nonstick skillet over medium heat. Stir in sherry; cook 1 minute. Add ricotta cheese mixture; blend well. Season with pepper and nutmeg. Serve over pasta.

Calories 265 Cholesterol 48mg
Fat 7 g Sodium 451 mg