Plum Gratin, 4 points+

It was clear after I lost almost 40 pounds that I needed to permanently change my eating and cooking habits.  I learned some easy ways to lighten up recipes, and I found I had a passion for cooking this way.  I share my recipe ideas on Tracy Cooks it Right.

It’s summer.  We have plums galore.  I’m yearning for something sweet and delicious but not too complicated (hmm. . . the story of my life).  In France, they have desserts called gratins that are simple to make and bring out the best in vegetables or fruits.  Last January I made this gratin with cauliflower.  Today, I am sharing Plum Gratin.  If your fruit surplus is something other than plums – maybe berries or peaches – you can certainly use it in this recipe.

INGREDIENTS

• 1 teaspoon butter
• 1 teaspoon flour
• 1 1/2 pounds plums, pitted and sliced (no need to peel)
• 2 eggs
• 1/2 cup sugar
• 1/2 cup almond meal/flour (bought mine at Trader Joe’s)
• 2 teaspoons powdered sugar

INSTRUCTIONS

1.  Preheat oven to 400°F.  Spread butter on inside of 1-quart pie pan or gratin dish and sprinkle with flour to coat.  Place plum slices tightly in pan in several layers.

2.  In medium bowl, beat eggs and sugar with mixer on high speed for 4 minutes until light yellow and fluffy.  Whisk in the almond meal/flour then, pour evenly over plums.  Place in oven and bake 25 minutes, or until top is dark golden brown and firm.

3.  Cool gratin completely on wire rack.  Cut into wedges and sprinkle with powdered sugar before serving.

Makes 6 servings, 4 points+ each.