Vanilla Bean Plum Frozen Yogurt

5 small-medium Red Beauty plums
1 tablespoon sage honey
2 cups non-fat plain yogurt
1 organic Tahitian vanilla bean

Dice plums and stew covered with honey for 15 to 25 minutes over low to medium-low heat. You want the plums to breakdown but still be slightly chunky. I prefer to keep the skins on. If you dice small enough, the skins just cook into the plum stew, leaving the color vibrant and the nutritional content at it's fullest. Chill after finishing.

Scrap the contents of one vanilla bean into your yogurt. Stir and chill for several hours. I buy my vanilla beans from the Organic Vanilla Bean Company. The prices are reasonable and the customer service has been great.

After chilling for several hours, blend plums and yogurt together. You will want to let this mixture set for a few more hours. This is optional but I feel as if the flavors marry together in that resting time.

Following the instructions on your ice cream maker, proceed to make your frozen yogurt.

Makes approximately 6 half cup servings at 65 calories, .3 grams of fat, .8 grams of fiber, and 5 grams of protein.

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I am entering this in this week's Blogger Secret Ingredient challenge hosted by LK over at Health Delicious.

I also want to share this with the Ice Cream Social hosted by ScottySnacks, TangledNoodle and SavorTheThyme!

Plum Cobbler

6 plums
3 tsp brown sugar
3/4 cup uncooked oatmeal
hot water as needed
spray butter

Preheat oven to 350. Spray casserole dish with cooking spray. Cut plums into bite size chunks and pour into dish.

Mix oatmeal with brown sugar and enough hot water to moisten the oatmeal and make it a thick but loose consistency.

Drop spoonfuls of the oatmeal over the plums. Spray with spray butter and cover with foil. Bake for 30 minutes and remove foil. Broil until crust is brown.

6 servings = 1 pt, 4 servings = 2 pts