Plum Variations: Pudding ‘n’ Pie

Ah….the plums overfloweth the bins at food markets. I buy bags of fresh plums. I grab bags of discounted plums that are going to rack and ruin. I buy plums whether they’re black, red, blue, or yellow. And what do I do with all these plums?

One favourite recipe is a plum compote that I call Cinnamony Stewed Plums. No fuss and no peeling…just get rid of the pit and cook in some water for 10 minutes. This is delicious over yogurt or in a smoothie. It’s also a great dish to make with plums that aren’t as fresh as they could be.

I also want to tell you about two new plum variations of dishes that I’ve made in the past: Plum Quinoa Pudding and Crustless Plum Chia Pie.

Plum Quinoa Pudding: 

Like all the quinoa puddings this is filling and healthful. Also good hot or cold.

  1. Purée 3-4 plums, unpeeled but with pit removed, in a food processor.
  2. Add soy milk to make 3½ cups.
  3. Add sweetener (usually ¼-½ cup).
  4. Add ½-1 tsp. ground cinnamon, ½ tsp. vanilla, ¼ tsp. salt, and a pinch of nutmeg.
  5. Add ½ cup liquid egg substitute (2 eggs).
  6. Add 2 cups cooked quinoa.
  7. Bake in 325 degree oven for 60-70 minutes until the sides are pulling away from the pot. The middle will be liquid-y and jiggle because the quinoa is not yet set.
  8. Let stand for 15 minutes for liquid to absorbed.

For more information on this dish, go to Quinoa Pudding: Basics and Variations.

Crustless Plum Chia Pie

This yummy gelatin dessert has, in total (and I mean the whole pie), only 4 WW points or about 200 calories. It’s also perfect for summer: tart, chilled, and crunchy because of the chia seeds.

  1. Prepare 1 pkg. of gelatin (1 tbsp.) by pouring the powder over ¼ cup of tepid water and mixing, then adding ¼ cup of boiling water and mixing until completely dissolved.
  2. Put the following into a food processor: 3-4 plums (about 1 cup), unpeeled and chopped with pit removed, gelatin+water mixture, ¼ cup sweetener, 2/3 cup soy milk, 1 tbsp. chia seeds, 1 tsp. vanilla, ½ tsp. almond extract into a food processor.
  3. Process until smooth.
  4. Taste-test for sweetness and tartness. Add ¼ cup sweetener for greater sweetness; 1 tbsp. lemon juice to improve tartness.
  5. Pour into an 8″ or 9″ pie plate.
  6. Refrigerate until set—about 4 hours.

For more information on this recipe, go to Crustless Strawberry/Raspberry Lime Chia Pie.

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