Chef Amy Riolo: Hi! I am Chef Amy Riolo for Harris Teeter and today we are making roasted plums and basil yogurt sauce. The ingredients which we will need today are one, teaspoon canola oil, four bright plums, pivoted and halved, four teaspoons natural sugar, one cup low fat vanilla yogurt, two tablespoons finely chopped basil and one teaspoon honey.

So the first thing that we need to do is roast our plums. We are going to line are baking dish with a little bit of canola oil and this just makes sure that our fruit doesn't stick, because the fruit really is going to release a lot of its natural sugars when we put it into the oven. So we wanted to make sure that we coat our dish well. Then we are going to take our plums and place them in the serving dish, cut side up, you can also use peaches in this dish; it's absolutely delicious either way.

Roasting fruit is wonderful. It's great if you are entertaining, because people don't expect that you are going to serve fruit for dessert, but it has so much sweetness and it's something really unexpected and delicious. Let's just take about a teaspoon and top each of the plums with about a half a teaspoon of your natural sugar. This is just going to help to coax a little bit more of the natural sweetness out of them. If you didn't want to you sugar, if they would be delicious plain without anything at all, you could add a little bit of citrus zest on top. You can put some agave nectar or some maple syrup or some honey, whatever you like.

I have got the oven preheated to 425 degrees. Now we are just going to put these into the oven and anywhere from 10 to 20 minutes, just until the plums get nice and soft and golden. So while the plums are roasting in the oven, we can go ahead and get started on our basil yogurt cream. And this is a delicious mixture. If you are having any doubts that basil and yogurt go together and that sweet and savory go together, they really do. This is a delicious dish.

I am going to add my chopped basil right into my strained vanilla yogurt. Basil has a really musky kind of like clove like flavor that enhances sweets. So it's going to do really well with our fresh fruit. I am just stirring that in together. Then for sweetness, I am just going to add a little bit of honey. The honey is really a nice flavor and it gives us what we need to take the tanginess out of the yogurt. It makes the mixture a little bit creamier, gives you that nice golden sheen and it helps just to finish of the dessert and make it taste that much better. This is also a really nice brunch dish.

So there is our basil yogurt cream and as soon as our fruit comes out of the oven, we can go ahead and top our plums. So now our plums have finished roasting and you can see how all of that sweet juice is leaked out of them and they have gotten a nice crispy edge right around the sides. They also have a little golden flecks on top and some more of their own juice right in the middle. So this is exactly what we are looking for. If you were doing peaches, you would want the same kind of look right in the beginning when they are finished.

Now we are just going to take some of our basil yogurt cream and place it right on top of the plums and you could this either while they are still in the pan or while they are on the serving plate, but you want to do it while they are still hot, because the yogurt kind of gets more thin and it cooks right into the plum or the peach whatever you are using and it just seals off the flavor. It's absolutely delicious. If you have never tried it before, I really urge you. I think you are going to love these.

So you can see they are super-easy and they are great for brunch or for an afternoon snack or even for breakfast, if you have guests over and they make a wonderful unexpected dessert. So there you have roasted plums and basil yogurt sauce. Enjoy!