Sautéed summer fruit with yogurt

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5 min


4 cups (1 L)

* PLUS Cooking time: 8 minutes


  • 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


  • 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
  • 1 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 3.4 g,
  • Fibre
  • 3.7 g,
  • Sodium
  • 32 mg.

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.