Feb
Plum Fool
1 pound plums
1/4-1 cup sugar
1/2 teaspoon grated fresh ginger
1/2 teaspoon ground cinnamon
1 1/2 cups low-fat vanilla yogurt
1/3 cup whipping cream
Set aside a few plum slices for garnish. Combine the remaining plum slices, 1/4 cup sugar
(or Splenda), ginger and cinnamon in a small heavy saucepan. Bring to a simmer, stirring,
over medium heat. Cook until the mixture has softened into a chunky puree, 15 to 20 minutes.
Taste and add more sugar (or Splenda), if desired. Transfer to a bowl and chill until cool,
about 1 hour.
2. Meanwhile, set a fine-mesh stainless-steel sieve over a bowl. Spoon in yogurt and let
drain in the refrigerator until reduced to 1 cup, about 1 hour.
3. Whip cream to soft peaks in a chilled bowl. Gently fold in the drained yogurt with a
rubber spatula. Fold this mixture into the fruit puree, leaving distinct swirls. Spoon into
6 dessert dishes and cover with plastic wrap. Refrigerate for at least 1 hour or up to 2
days. Garnish with the reserved plum slices before serving.
