Calories
306 cals
Fat
22 g
Saturated Fat
4 g
Polyunsaturated Fat
8 g
Monounsaturated Fat
9 g
Carbohydrates
23 g
Sugar
13 g
Fiber
6 g
Protein
6 g
Sodium
475 mg
To cut pears into a julienne: trim off the stem ends cut them in half, then scoop the seeds out with a teaspoon. Place the pears cut side down onto a board and thinly slice first lengthwise and then across.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.