Stone Fruit en Papillote with Zero-Fat Vanilla-Infused Yogurt

  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 15 min
  • Yield: 4 servings
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1/2 vanilla bean, seeds removed, pod reserved

3 tablespoons honey

1 star anise

One 1-inch strip lime zest plus 1 tablespoon fresh lime juice

3/4 cup Greek or Mediterranean zero-fat yogurt

2 apricots, quartered and pitted

2 plums, quartered and pitted

1 peach, quartered and pitted

Handful sweet or sour cherries (about 12)

2 teaspoons maple sugar


  1. Bring 1/4 cup water to a simmer over medium heat in a small saucepan. Add the vanilla bean pod, 2 tablespoons honey, the star anise and lime zest, and simmer until reduced by half, 2 to 3 minutes. Stir in the lime juice and set aside as the marinade for the fruit.
  2. Whisk together the yogurt, vanilla seeds and remaining tablespoon honey in a medium bowl. Cover and let sit at room temperature for 1 hour.
  3. Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
  4. Place a large piece of parchment paper on a baking sheet. Place the apricots, plums, peaches and cherries in a single layer in the center of the parchment paper and pour the marinade over. Fold the parchment over, making small overlapping folds to seal the edges tightly. Bake until you can see juices bubbling, 15 minutes. Remove from the oven and open the parchment to let the fruit cool slightly. Discard the lime zest and vanilla bean pod.
  5. Divide the fruit between 4 plates and drizzle each with any liquid that may remain in the parchment. Garnish each plate with a generous dollop of yogurt and sprinkle with maple sugar.