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Yogurt with Chai-Spiced Stewed Prunes

Posted Feb 14 2010 12:00am
 

Makes about 1 1/2 quarts prunes

Prunes stewed with chai spices are served over a dish of yogurt for a mildly sweet breakfast, mid-day snack or after-dinner treat. Even if you don’t have ANY of the spices, the prunes can be stewed only with water and will come out deliciously sweet.

Cooking Tip: Stewed prunes make a high-fiber addition to yogurt, warm cereal or smoothies. Also try pureeing them and spreading on toast or drizzling onto fruit.

Nutrition Tip: Try to consume yogurt and all dairy products in “whole” form. Low- and no-fat dairy items are highly processed and may no longer contain all the necessary nutrients naturally occurring in the food that our bodies need to digest it properly.

1 pound prunes
Juice of 1 orange
1 teaspoon jasmine tea (optional)
1/2-inch piece fresh ginger, crushed
1 cinnamon stick
1 star anise
5 black peppercorns
2-3 whole cardamom pods, crushed
2 whole cloves
1/2 cup whole milk yogurt per serving
1 teaspoon maple syrup per serving (optional)

Place the prunes in a medium saucepan with the orange juice and water to cover. Place the tea and spices in a tea steeper or a cheesecloth tied with cooking twine and tuck into the prunes. (If you don’t have either, just place the spices free into the pan and remove after cooking – the tea leaves will cook into the prunes.)

Bring to a low simmer over medium heat. Reduce the heat to low and cook, uncovered, for 45 minutes, until much of the liquid has absorbed and the spices are fragrant. Remove the spice sachet.

Dollop the yogurt into small bowls or parfait cups. Place a few of the prunes on top and drizzle with the optional maple syrup.

To reheat chilled prunes, add a little water and cook over low until heated through. The prunes can be served warm or room temperature, and will keep about a week in refrigerator.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

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