Nectarines or peaches would be just as delicious as plums. You may need to adjust the roasting time by a few minutes, but otherwise the method is the same. Whichever fruit you choose, it can be made ahead and stored in the refrigerator for up to three days.
6 plums, pitted and each cut into 6 wedges
1/4 cup fresh orange juice
3 tablespoons light brown sugar
1 1/2 tablespoons butter, melted
1/8 teaspoon salt
2 cups vanilla 2% reduced-fat Greek yogurt
2 cups low-fat granola (without raisins)
1 1/2 tablespoons chopped pistachios
How to Make It
Preheat oven to 400°.
Combine plums, juice, sugar, butter, and salt in a bowl, tossing gently to coat. Transfer plums to a 13 x 9-inch broiler-safe baking dish. Bake at 400° for 20 minutes or until plums are very soft.
Turn oven to broil (leave dish in oven). Broil plums 4 minutes or until pan juices are syrupy. Remove from oven; cool completely.
Place 2 plum wedges in the bottom of each of 6 parfait glasses. Layer with about 2 1/2 tablespoons yogurt and about 2 1/2 tablespoons granola. Repeat layers once. Top each parfait with 2 more plum wedges, and drizzle each with 1 1/2 tablespoons pan juices. Sprinkle evenly with pistachios.
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