If you don’t have a cinnamon stick, you can make this with ground cinnamon. Use 1/2 teaspoon and add it in step 2, when you heat the wine mixture.
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 ¾ cup, about 10 minutes. Let cool to room temperature and discard the 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. Makes 4 servings
|Good source of: vitamin C|
Citrus zest is the thin, outermost colored part of the rind of citrus fruits that contains the strongly flavored oils. Zest imparts an intense flavor to desserts, dressings, and marinades. Use a vegetable peeler to remove strips of zest; be careful to remove only the colored layer, not the spongy white pith beneath it.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.