1  cup  Riesling or other sweet white wine
1/3  cup  dried apricots, chopped
3  tablespoons  sugar
1  tablespoon  grated peeled fresh ginger
1  tablespoon  butter, softened
1  large egg yolk
3  tablespoons  chopped pecans, toasted
9  plums, halved and pitted
2  cups  vanilla low-fat frozen yogurt

Preparation

Preheat oven to 350º.

Bring wine to a simmer in a medium saucepan over medium-high heat. Stir in apricots; cover and remove from heat. Let stand 20 minutes. Drain apricots in a colander over a bowl; reserve wine and apricots separately.

Combine sugar, ginger, butter, and egg yolk in a bowl. Stir in apricots and pecans. Fill each plum half with about 1 1/2 teaspoons of apricot filling. Place stuffed plums in a single layer in an 11 x 7-inch baking dish; pour reserved wine around plums. Bake at 350º for 20 minutes or until plums are tender.

Remove plums from dish; pour remaining liquid into a small saucepan. Bring to a boil; cook until slightly syrupy and reduced to 1/4 cup (about 5 minutes). Serve plum halves with sauce and frozen yogurt.

Nutritional Information

Calories:    227 (25% from fat)

Fat:    6.7g (sat 2.3g,mono 2.9g,poly 1g)

Protein:    4.8g

Carbohydrate:    36.6g

Fiber:    2.4g

Cholesterol:    44mg

Iron:    0.6mg

Sodium:    43mg

Calcium:    119mg