- 1 quart 1 percent milk
- 1/2 cup nonfat yogurt
- 1 pound plums, pitted and sliced 1/2 inch thick
- 1/2 cup water
- 3 tablespoons sugar
- Preheat the oven to 175°. In an 8-by-11-inch glass or ceramic baking dish, mix the milk with the yogurt. Press a sheet of wax paper directly onto the milk mixture, followed by a sheet of foil. Put the baking dish in the oven and turn off the heat. Let stand in the oven overnight. In the morning, refrigerate the yogurt until chilled, 30 minutes.
- Meanwhile, in a medium saucepan, combine the plums with the water and sugar and bring to a simmer. Cook over moderate heat until the plums are tender, about 10 minutes. Transfer the plums and their juices to a food processor and pulse until coarsely chopped. Transfer to a bowl and refrigerate, stirring occasionally, until chilled, about 20 minutes. Serve the compote with the yogurt in bowls.
The yogurt can be refrigerated for up to 1 week. The compote can be refrigerated for up to 3 days.
One serving 208 cal, 2.8 gm fat, 1.5 gm sat fat, 37 gm carb, 1.5 gm fiber.