Delicious and elegant easy desserts that is low in calories, roasted plums with basil yogurt sauce is perfect for the late summer or fall when plums are in season. This simple recipe is made with ripe plums, pitted and halved and sweetened with sugar. Low fat vanilla yogurt is combined with honey and basil and served with the beautifully roasted pears. You can also choose to omit the sugar in the plums if you want to cut down even more calories. As an alternative, you can also make this recipe using pears instead of plums.
Roasting the plums brings out its inherent sweetness, caramelizing the exterior and resulting in exquisite tasting healthy recipes dish. For added texture and flavor, you can also sprinkle the dish with chopped or shaved almonds. You can also use other nuts for garnish such as pecans or walnuts. If you are not fond of yogurt, you can also use fat-free sour cream instead. The basil gives aroma and a bright flavor to the yogurt and is an excellent complement to the plums. For a pretty presentation, serve the plums and yogurt in shallow soup plates and garnish with fresh basil leaves or mint leaves.
Ingredients: 1 teaspoon canola oil, 4 ripe plums, pitted and halved, 4 teaspoons natural sugar, 1 cup low-fat vanilla yogurt, strained in a colander over a bowl overnight, 2 tablespoons finely chopped fresh basil, 1 teaspoon honey
Preheat oven to 400F degrees. Oil a large baking dish and place plums, cut side up, inside and sprinkle 1 teaspoon sugar over each. Bake, uncovered, for 35 minutes. While plums are baking, stir together drained yogurt, basil, and honey. Divide 1/2 of yogurt mixture onto bottom of each of 4 plates, or a large serving platter. When plums are finished baking, remove from oven and place 2 halves over yogurt on each plate. Fill holes with yogurt mixture and serve warm.
Plums are the juiciest of all the stone fruits and come in different varieties. Some are sweet while others are slightly tart. If you have plums on the tart side you can sweeten it with brown sugar before roasting, but if you find the plums already sweet then there is no need to use sugar. Before cooking the plums, you need to slice it in half and remove the pit or the hard stone in the center. With a sharp knife, cut the plums in half following the line of the dimple and then gently twist each half apart. Pull out the stone or ease it out with the tip of the knife. The skin of the plum is edible and is needed to keep the plums in shape while roasting in the oven.