Plums with Sour Cream and Ruby Syrup

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Plums with Sour Cream and Ruby Syrup

Total Time: 30 minutes

Yield: 4 servings

Serving Size: Plum, dollop of sour cream and syrup

Calories per serving: 188

Fat per serving: 11.50g

PlumsWithSourCream Plums with Sour Cream and Ruby Syrup

The 4 large plums are the star of this recipe. You can also substitute peaches, or nectarines.


  • 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


  1. PUT plums in 8" to 10" skillet over high heat. Sprinkle with sugar, orange zest, orange juice, and rosemary and stir.
  2. 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.
  3. BRING juices to a boil over high heat. Cook until thick and syrupy, about 1 minute. You should have about 2 tablespoons.
  4. 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.


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
 Plums with Sour Cream and Ruby Syrup

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