Cinnamon-Spiced Baked Pears with Toasted Walnuts

Preheat your oven to 375°F (190°C) and line a small baking dish with parchment paper.

Wash the pear thoroughly, then cut it in half lengthwise and remove the core with a melon baller or small spoon.

Place the pear halves cut-side up in the prepared baking dish.

In a small bowl, mix 1/4 teaspoon cinnamon with 1/4 teaspoon vanilla extract and 1 teaspoon honey.

Brush the pear halves with the cinnamon-honey mixture, ensuring the cut surfaces are well coated.

Bake the pears for 20-25 minutes until they're tender when pierced with a fork but still hold their shape.

While the pears are baking, toast 2 tablespoons of walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Remove from heat and roughly chop.

In a small bowl, combine 1/4 cup lactose-free Greek yogurt with 1 tablespoon unflavored protein powder, 1/8 teaspoon nutmeg, and remaining 1/4 teaspoon cinnamon. Add 1 tablespoon water and stir until smooth.

When the pears are done, transfer them to a serving plate and top with the protein-yogurt mixture.

Sprinkle the toasted chopped walnuts over the top and serve while the pears are still warm.