Plums are at their nutritional peak in the late spring and early autumn. You want to buy plums that are brightly colored and yield slightly to the touch. Avoid buying plums that are too soft or too hard, discolored, or are leaky. It is best to store plums at room temperature until they are ripe in and then pop them in the fridge to keep.
Nutritionally plums and prunes are great sources of an array of nutrients such as:
- Anthocyanins (antioxidant)
- Vitamin K
- Vitamin C
- Isatin (a natural laxative)
So not only are they tart and sweet but they pack in a ton of nutrition. Roasting stone fruit brings out their natural sugars which are lovely for a dessert but can cause spikes in blood sugar which can lead to inflammation, weight-gain, and can be a concern for those with insulin issues. By following what is known as a “complete rule of 3”, you can better manage spikes to blood sugar. This is why we are pairing the fruit with Greek yogurt and pecans which provide protein, fiber, and a healthy fat. This helps to reduce the blood sugar spike and support insulin balance which still being able to enjoy a whole-foods dessert.
Roasted Plums with Greek Yogurt & Honey
- 6 plums
- 1 tbsp ghee or melted coconut oil
- 1/8 cup pecan halves
- 1/2-3/4 cup organic, greek yogurt use dairy-free coconut yogurt for a vegan version
- 1 tbsp raw honey or maple syrup
- 1 tsp vanilla bean powder liquid is fine too
- preheat oven to 375 degrees and line a baking sheet with parchment paper
- Wash & Slice the plums in half. removing the seeds and laying them face-up on the baking sheet.
- Mix the vanilla with the melted ghee or coconut oil and brush the plums well then bake for 10 minutes.
- Remove the sheet and add add spread the pecan slices in a corner of the pan and pop it back into the oven for 5 mintues.
- Spoon the plum halves into 4 bowls. Divide the yogurt evenly overtop of the fruit. Dizzle with 1/4 tsp of honey each and spinkle the roasted pecans ontop of the bowls. Serve immediately & enjoy.