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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Not sure if I did something wrong by halving the recipe but the sauce was pretty thin vs. syrupy. Tasted great with the plain yogurt. I used some left over CL Molasses Almond Granola and omitted the pistachios. I would like to try this with nectarines.
this recipe is so simple and so delicious...had it once at a friend's house over the weekend and went home and made two more batches that week. Perfect amount of sweetness and the recipe makes this delicious sauce. Use plain greek yogurt, no need for vanilla yogurt. Can't wait to try it with nectarines.
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