Halve pears lengthwise; remove cores and peel. In a 5-quart Dutch oven combine apricot nectar, lemon juice, cinnamon and nutmeg. Add pears. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes or until pears are tender.
Meanwhile, beat together the cream cheese, yogurt, and sugar until smooth. To serve, transfer pear halves and some of the poaching liquid to individual dessert dishes. Spoon some of the cheese mixture over each serving. Makes 6 servings.
Nutritional analysis per serving:
From Rhode Island Hospital's Healthy Cooker.