| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | June 1995 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Half and half |
| 3 | T | Low-fat buttermilk |
| 3 | T | Honey |
| 2 | lb | Ripe plums, halved pitted |
| cut | ||
| into 3/4-inch-thick | ||
| wedges | ||
| 1/2 | c | Sugar |
| 1/2 | t | Ground cinnamon, scant |
| 1 | Fat, 10 Other Carbohydrates |
INSTRUCTIONS
Whisk first 3 ingredients in medium glass bowl to blend. Let stand, uncovered, in warm place until thick, at least 6 hours or overnight. Refrigerate until ready to serve. Heat large skillet over medium-high heat. Add plums and sugar; stir until sugar dissolves and forms glaze and plums are tender, about 8 minutes. Sprinkle cinnamon over plums. Spoon into bowls. Pour honey cream over. Serves 4. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 1056 Calories (kcal); 42g Total Fat; (34% calories from fat); 11g Protein; 169g Carbohydrate; 134mg Cholesterol; 152mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1239
Calories From Fat: 41
Total Fat: 4.8g
Cholesterol: 1.8mg
Sodium: 747.5mg
Potassium: 2190.1mg
Carbohydrates: 310.8g
Fiber: 19.6g
Sugar: 252.4g
Protein: 15.3g