Roasted Cherry Plum Yogurt

It doesn't take much to create a healthy, satisfying and delicious snack, breakfast or dessert in summer. Thanks to the bounty of produce we continue to stumble upon through our CSA and roadside stands (some husbands bring flowers, mine brings watermelon), we are totally stocked. Sure, it's easy enough to toss some sliced fruit onto Greek yogurt or cottage cheese or into a blender for that matter...but sometimes one extra step adds a totally other dimension of flavor. And that extra step is roasting. 

I could definitely use a little extra sweetness in my life. One regularly scheduled dental cleaning later and I have another cavity and crown to deal with (I think that brings us up to 2 crowns, 2 cavity replacements, 1 filling for 2014). That crown? Because an errant piece of Skinny Pop popcorn knocked off part of back tooth. WTF?!  I feel at a loss because I am a serious flosser and tooth brusher. I don't drink soda. I'M A GOOD GIRL! And when I expressed this to my dentist (crazy person alert) they basically told me 'it's all genetics'. So Mom, Dad...thanks for the soft teeth. At least I'll have my yogurt and soft fruit. 

After slicing and pitting both kinds of stone fruit (local VA plums and Rainier cherries) I put them on a small baking sheet and into my toaster oven at 400 F. No sugar. No oil. Just fruit and heat. The high temps help bring out natural sweetness.

After about 10 minutes, the fruit was gorgeously caramelized and ready to pair with a tart creamy yogurt. 100% my recommendation is Greek yogurt, plain. Some people can't get behind a 0%, which I love, but if not there are definitely 2% ones that are delicious. Top it with crunchy chopped almonds and you're good to go!