Recipe courtesy of Nadia G
Print
Stone Fruit en Papillote with Zero-Fat Vanilla-Infused Yogurt
Total:
1 hr 35 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

Whisk together the yogurt, vanilla seeds and remaining tablespoon honey in a medium bowl. Cover and let sit at room temperature for 1 hour.

Preheat the oven to 400 degrees F. Position a rack in the center of the oven.

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.

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.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Sesame-Ginger Salmon en Papillote

Recipe courtesy of Kelsey Nixon

Salmon en Croute

Recipe courtesy of Laura Calder

Fruit Parfait

Recipe courtesy of Amy Cao

La Vie En Rose Champagne Cocktail

Recipe courtesy of Bobby Flay

Sugar Cookie Crust Fruit Pizza

Recipe courtesy of Kelsey Nixon

Fortune Fruit Salad

Recipe courtesy of Ching-He Huang

Meatballs in Almond Sauce (Albondigas en Salsa con Picada de Almendras)

Recipe courtesy of Claudia Roden

Meatballs with Tomato Sauce

Recipe courtesy of David Rocco

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

I Hart Food

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

I Hart Food

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here