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Sautéed summer fruit with yogurt

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  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 cups (1 L)
*PLUS Cooking time: 8 minutes

Ingredients

  • 2 peaches

  • 1/2 fresh pineapple, or 398-mL can pineapple rings, drained

  • 1 pint strawberries

  • 2 tbsp butter

  • 2 tbsp brown sugar

  • 1/4 cup white wine

  • 1 pint raspberries, or blueberries

  • plain or vanilla yogurt, not low-fat

Instructions

  • Peel peaches, if you wish, then slice into thick wedges. Peel pineapple, then cut in half. Cut out core. Coarsely chop fresh or canned pineapple. Slice strawberries in half.

  • Melt butter in a large frying pan, preferably non-stick, over medium-high heat. Stir in sugar. When bubbly, add peaches, pineapple and wine. Stir occasionally until fruit starts to soften, 6 to 8 minutes. Then add strawberries and raspberries. Stir often until soft, 2 to 3 minutes. Fabulous warm with a dollop of yogurt.


Nutrition (per serving)

Calories 98, Protein 1g, Carbohydrates 17g, Fat 3.4g, Fibre 3.7g, Sodium 32mg.

This is a great way to use up fruit that's super ripe and over the hill. A quick sauté with a little white wine and brown sugar turns it succulent and saucy. And a dollop of yogurt to finish adds a pleasant tang.

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