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Plum-Amaretti Gratin


1 pound ripe red or purple plums
--6-8 plums
--pitted and cut into eighths
4 teaspoons granulated sugar
1 tablespoon amaretto liqueur; optional
1 large egg yolk
1/2 cup nonfat plain yogurt
1/3 cup nonfat sweetened condensed milk
1 teaspoon pure vanilla extract
3 amaretti cookies; crushed
--or 2 gingersnaps

1. Preheat oven to 400F. Lightly oil four 1-to-1 1/2-cup gratin dishes or a shallow 1-quart baking dish, or coat them with nonstick spray.

2. In a medium bowl, toss plums with sugar and Amaretto, if using. Spread evenly in prepared dish(es). Bake, uncovered, for 20 minutes, or until tender. (The plums will keep, loosely covered, at room temperature for up to 2 hours.)

3. Meanwhile, in a medium bowl, whisk egg yolk, yogurt, condensed milk and vanilla until smooth. Cover and set aside in the refrigerator until needed.

4. Shortly before serving, preheat broiler. Spoon yogurt mixture over plums. Broil 4 to 6 inches from heat until golden and bubbly, about 3 minutes. Sprinkle with cookie crumbs. Serve hot or warm.


220 calories per serving; 5 grams protein; 2 grams fat (0.6 gram saturated fat); 49 grams carbohydrate; 65 mg sodium; 55 mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 4 servings

Preparation Time: 0:00

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