Who would think the lowly plum could be so yummy? And since they are in season right now, they’re also a great produce-section buy (unless you’re lucky enough to have a plum tree or a neighbor with one). This is so good topped with vanilla ice cream!
Almond-Topped Baked Plums
Plums:
3 C halved plums
1 Tbsp almond or grape seed oil
¼ C raw honey
3 Tbsp fresh lemon juice
Topping:
½ C sliced almonds
1/3 C whole wheat flour
2 Tbsp raw honey
2 Tbsp almond or grape seed oil
1 tsp vanilla extract
To make the plums:
Saute plums in oil, in large frying pan over med. heat, until soft, about 5 min. Add honey and lemon juice. Spoon plums into 2 qt. baking dish.
To make the topping:
Mix almonds, flour, honey, oil, and vanilla until crumbly, in med bowl. Sprinkle over plums.
Bake at 350º for 25 min. Serve hot or cold. Serves 6 (maybe 3 or 4 if Alice is in the crowd).
Download this recipe.
Blueberry Pudding
(You’ll put us in your will for this one!)
2 C low-fat cottage cheese
2 C blueberries (fresh are best, but frozen work well also)
1 C nonfat yogurt
3 Tbsp fresh lemon juice
2 Tbsp raw honey
In food processor, blend cottage cheese until smooth, about 3 min. Ad blueberries and blend again until smooth. Transfer to a large bowl. Whisk in yogurt, lemon juice, and honey. Divide mixture into 6 custard cups or small dessert bowls. Chill before serving. Serves 6. (We could eat the entire bowl by ourselves—actually, we have!)
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