Plums with Sour Cream and Ruby Syrup
The 4 large plums are the star of this recipe. You can also substitute peaches, or nectarines.
Ingredients
- 1 lb plums (about 4 lg), sliced
- ¼ c sugar (you can substitute Stevia or Truvia is you prefer)
- Freshly grated zest of 1 orange
- Freshly squeezed juice of ½ orange (about ¼ c)
- ¼ tsp minced rosemary
- ½ c sour cream
- 2 Tbsp chopped walnuts
Instructions
- PUT plums in 8" to 10" skillet over high heat. Sprinkle with sugar, orange zest, orange juice, and rosemary and stir.
- WHEN plums begin to give up their juice and sugar dissolves, cook 2 minutes, then turn off heat. (In all, this should take about 4 minutes.) Allow plums to cool in pan at least 10 minutes. Transfer plums with slotted spoon to 4 bowls.
- BRING juices to a boil over high heat. Cook until thick and syrupy, about 1 minute. You should have about 2 tablespoons.
- DOLLOP 2 tablespoons of the sour cream on the top of each bowl of plums and drizzle with syrup. Sprinkle 1½ teaspoons of walnuts over each serving.
Notes
NUTRITION (per serving) 188 cal, 2 g pro, 28 g carb, 2 g fiber, 7.7 g fat, 3.8 g sat fat, 10 mg sodium
Source: Prevention
Recipes provided by Skinny Times | the skinny on health, fitness, and living!
http://skinnytimes.com/plums-sour-cream-ruby-syrup/
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