Wine-Poached Plums with Yogurt Cream

If you don’t have a cinnamon stick, you can make this with ground cinnamon. Use H teaspoon and add it in step 2, when you heat the wine mixture.

1/2 cup plain fat-free yogurt
2 tablespoons reduced-fat sour cream
1 cup dry red wine
1/3 cup sugar
1 cinnamon stick, split lengthwise
3 strips (3 x 1/2-inch) orange zest
1/4 cup orange juice
6 red plums, halved and pitted
1/2 teaspoon vanilla extract

1 In a small bowl, combine the yogurt and sour cream. Cover and refrigerate until serving time.
2 In a medium saucepan, combine the wine, sugar, cinnamon, orange zest, and orange juice. Bring to a boil over medium heat, reduce to a simmer, and add the plums. Cook, turning once, until the plums are tender, about 10 minutes.
3 With a slotted spoon, transfer the plums to a serving bowl. Return the wine mixture to the heat and bring to a boil. Cook, stirring occasionally, until the liquid has reduced to 3/4 cup, about 10 minutes. Let cool to room temperature and discard the orange zest. Stir in the vanilla.
4 Pour the syrup over the plums. Chill the plums in the syrup for at least 1 hour and up to 3 days. Spoon the plums and syrup into 4 dessert bowls and top with a dollop of the yogurt cream. Makes 4 servings

Makes Makes 4 servings servings.
Per serving: 193 calories, 1.3g total fat (0.6g saturated), 3mg cholesterol, 1.5g dietary fiber, 35g carbohydrate, 3g protein, 25mg sodium.