Plum-Amaretti Gratin

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From: EatingWell Magazine October 1997

Crunchy amaretti cookies top this plum gratin.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound ripe red or purple plums (6-8 plums), pitted and cut into eighths
  • 4 teaspoons 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 vanilla extract
  • 3 amaretti cookies or 2 gingersnaps, crushed

Preparation

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  • Ready In

  1. Preheat oven to 400 °F. Coat four 1- to 1 1/2-cup gratin dishes or a shallow 1-quart baking dish with cooking spray.
  2. Toss plums with sugar and amaretto, if using, in a medium bowl. Spread evenly in prepared dish(es). Bake, uncovered, until tender, about 20 minutes.
  3. Meanwhile, whisk egg yolk, yogurt, condensed milk and vanilla in a medium bowl until smooth. Cover and set aside in the refrigerator until needed.
  4. Shortly before serving, preheat broiler. Spoon the 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.
  • Make Ahead Tip: The plums (though Step 2) will keep, loosely covered, at room temperature for up to 2 hours.

Nutrition information

  • Per serving: 221 calories; 3 g fat(0 g sat); 3 g fiber; 44 g carbohydrates; 6 g protein; 16 mcg folate; 50 mg cholesterol; 37 g sugars; g added sugars; 521 IU vitamin A; 11 mg vitamin C; 140 mg calcium; 1 mg iron; 71 mg sodium; 509 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 fruit, 2 other carbohydrate

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