After dinner, who doesn’t like a warm dessert fresh out of the oven? Something about dessert often makes the meal feel more complete. Time is one issue, and calorie count is another. Next to just about any kind of pie, warm apple crisp is one of my faves. All of that brown sugar and butter to bring out the cinnamony sugary goodness! Don’t tell anyone… but sometimes I even top it with ice cream! Absolutely decadent. Being the proud nerd—I mean scientist that I am, I wanted to see if I could skip some steps and still get the flavorful goodness I’m used to. I don’t have all the fancy baking stuff like organic brown sugar, extracts or liqueurs. I have only the basics. I vowed to only blog if this little experiment worked, and you are in luck! The objective here is to bake just long enough for the butter to melt into the granola, and for some of the juice to come out of the fruit and marry with the added sugar. Is your mouth watering yet??
- 4 ramekins
- 2 large red plums
- 1 cup chopped fresh strawberries
- 2 tsp sugar (Optional. Save 4g sugar by leaving out)
- Plain Greek yogurt (I used 2% plain Fage)
- 2 TBSP Butter (I used Brummel and Brown yogurt spread)
- ½ cup granola
- Preheat oven to 350 degrees.
- Cut plums in half, remove seeds and chop into ½ inch cubes. Remove strawberry tops and dice up into small ¼ inch cubes.
- Place equal amounts of plum and strawberry into each ramekin and sprinkle about ½ tsp sugar over the fruit. More if the fruit isn’t very sweet.
- Sprinkle about a tsp cinnamon over the top of the fruit.
- Top the fruit with granola, and then place thin pats of butter on top of the granola totaling about ½ TBSP.
- Place ramekins in the oven for about 12 to 15 minutes. Granola should be just a few shades browner.
- Remove and top with a dollop of Greek yogurt, then drizzle the green yogurt with honey.
|Calories: 159 Total fat: 5g Protein: 4.7g Fiber : 3g
*Based on ingredients specified in recipe
Greek yogurt gives a tart contrast to the sweet fruit, and adds protein.