Thick, tart Greek yogurt makes a rich topping for this simple fruit dessert that is gorgeous on the plate and a perfect end for a summer barbecue. Any stone fruit, such as nectarines or pluots, can be used in place of the plums; increase the cooking time slightly for larger fruits.
Grilled Plums With Pistachios and Yogurt
- 1 Tbs. canola oil
- 6 firm-ripe plums such as Santa Rosa, halved and pitted
- 2 Tbs. raw or turbinado sugar
- 1 cup (8 oz./250 g) plain low-fat Greek yogurt
- 1/4 cup (1 oz./30 g), pistachios, chopped
1. Prepare a hot fire in a grill. Brush the grill rack with the oil.
2. Place the plum halves, cut side down, directly over the heat; close the lid if using a gas grill. Cook until the flesh is soft and lightly grill-marked, 1 to 2 minutes.
3. Using a metal spatula or tongs, carefully turn the plums over and sprinkle cut sides with sugar. Continue to cook until the sugar is melted and the plums are tender but still hold their shape, about 3 minutes longer.
4. Transfer the plums to dessert plates or shallow bowls, placing 3 halves on each. Stir the yogurt well and spoon a dollop alongside; sprinkle with the pistachios. Serve immediately. Serves 4.
Find more great recipes for nourishing fare you can prepare in a flash in our book
Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira.