Sautéed summer fruit with yogurt
0
- Prep Time5 min
- Total Time5 min
- Makes4 cups (1 L)
Ingredients
2 peaches
1/2 fresh pineapple, or 398-mL can pineapple rings, drained
1 pint strawberries
2 tbsp butter
2 tbsp brown sugar
1/4 cup white wine
1 pint raspberries, or blueberries
plain or vanilla yogurt, not low-fat
Instructions
Peel peaches, if you wish, then slice into thick wedges. Peel pineapple, then cut in half. Cut out core. Coarsely chop fresh or canned pineapple. Slice strawberries in half.
Melt butter in a large frying pan, preferably non-stick, over medium-high heat. Stir in sugar. When bubbly, add peaches, pineapple and wine. Stir occasionally until fruit starts to soften, 6 to 8 minutes. Then add strawberries and raspberries. Stir often until soft, 2 to 3 minutes. Fabulous warm with a dollop of yogurt.
Nutrition (per serving)
Calories 98, Protein 1g, Carbohydrates 17g, Fat 3.4g, Fibre 3.7g, Sodium 32mg.
This is a great way to use up fruit that's super ripe and over the hill. A quick sauté with a little white wine and brown sugar turns it succulent and saucy. And a dollop of yogurt to finish adds a pleasant tang.
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