Summer Fruit Saute
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | each |
peaches
ripe, pitted and thinly sliced |
|
| 4 | each |
plums
dark, ripe, pitted and thinly sliced |
|
| ½ | pint |
raspberries
|
*
|
| ¼ | cup |
currant jelly
or other jelly |
*
|
| 1 | x |
vanilla yogurt
frozen |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 2 | each |
peaches
ripe, pitted and thinly sliced |
|
| 4 | each |
plums
dark, ripe, pitted and thinly sliced |
|
| 237 | ml |
raspberries
|
*
|
| 59 | ml |
currant jelly
or other jelly |
*
|
| 1 | x |
vanilla yogurt
frozen |
* |
Directions
Melt butter in a nonstick skillet over medium heat.
Stir in the jelly then add the peaches and plums.
Cook for about a minute until the fruit is hot and the jelly syrupy.
Add the berries and remove from skillet.
Serve poured over frozen yogurt or serve topped with frozen yogurt.
