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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.

Cheryl Slocum
Recipe by Cooking Light July 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

hands-on:
15 mins
total:
1 hr
Yield:
Serves 6 (serving size: 1 parfait)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

302 calories; fat 7.2g; saturated fat 3.2g; mono fat 1.9g; poly fat 1g; protein 12g; carbohydrates 53g; fiber 5g; cholesterol 16mg; iron 1mg; sodium 166mg; calcium 144mg.
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