Autumn fruit with maple-yogurt topping
Granny Smith apple
2 medium, cored and cut into 1/2-inch pieces
raw Bosc pear(s)
2 medium, or Bartlett pears, cored and cut into 1/2-inch pieces
unpacked light brown sugar
4 item(s), medium, ripe, halved, stoned, and sliced
plain lowfat Greek yogurt
1 tsp, finely grated
- Spray large heavy nonstick skillet with nonstick spray and place over medium-high heat. In medium bowl, toss apples and pears with brown sugar and 1/2 teaspoon cinnamon. Add fruit mixture to skillet and cook, stirring frequently, until fruit starts to soften and brown, about 5 minutes. Add plums and cook until fruit is very soft, 4–5 minutes more.
- Meanwhile, in small bowl, stir together yogurt, maple syrup, lemon zest, vanilla, and remaining 1/4 teaspoon cinnamon. Divide fruit among bowls or plates and top each with a dollop of yogurt topping.
- Serving size: 1 cup fruit and 1/4 cup topping