Wine-Poached Plums with Yogurt Cream
You can use 1/2 teaspoon of ground cinnamon in place of the cinnamon stick.
  • 1/2 cup plain fat-free yogurt
  • 2 tablespoons reduced-fat sour cream
  • 1 cup dry red wine
  • 1/3 cup sugar
  • 1 cinnamon stick, split lengthwise
  • 3 strips (3- x 1/2-inch) orange zest
  • 1/4 cup orange juice
  • 6 red plums, halved and pitted
  • 1/2 teaspoon vanilla extract

1. In a small bowl, combine the yogurt and sour cream. Cover and refrigerate until serving time.

2. In a medium saucepan, combine the wine, sugar, cinnamon, orange zest, and orange juice. Bring to a boil over medium heat, reduce to a simmer, and add the plums. Cook, turning once, until the plums are tender, about 10 minutes.

3. With a slotted spoon, transfer the plums to a serving bowl. Return the wine mixture to the heat and bring to a boil. Cook, stirring occasionally, until the liquid has reduced to 3/4 cup, about 10 minutes. Cool to room temperature and dsicard the cinnamon stick and orange zest. Stir in the vanilla.

4. Pour the syrup over the plums. Chill the plums in the syrup for at least 1 hour and up to 3 days. Spoon the plums and syrup into 4 dessert bowls and top with a dollop of the yogurt cream.

Nutritional Information
Per serving: 193 calories, 1.3g total fat (.6g saturated), 3mg cholesterol, 1.5g dietary fiber (.9g soluble), 35g carbohydrate, 3g protein, 25mg sodium.
Good source of: quercetin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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