Yogurt Bars with Candied Plums

Yogurt Bars with Candied Plums

  • Preparation 30 min
  • Cooking 45 min
  • Chilling 2 h
  • Servings 6
  • Freezes Yes

Talk about raising the bar. An oat, wheat-germ and pumpkin-seed crust supports a generous layer of cheesecake-like yogurt cream, served alongside succulent slivers of plum confit. A drizzle of sweet plum-infused syrup takes this fibre- and protein-rich dessert to even more divine heights.

Featured in RICARDO Magazine (FALL 2018)

Categories

Ingredients

  • Crust

    • 1/2 cup (50 g) quick oats
    • 3 tbsp brown sugar
    • 2 tbsp unbleached all-purpose flour
    • 2 tbsp pumpkin seeds, finely chopped
    • 1 tbsp toasted wheat germ
    • 1/8 tsp baking soda
    • 1/8 tsp salt
    • 1 pinch nutmeg
    • 3 tbsp unsalted butter, melted (see note)
  • Topping

    • 3/4 cup (180 ml) 2% plain Greek yogurt
    • 1/4 cup (60 ml) maple syrup
    • 1 egg
    • 2 tsp (10 ml) lemon juice
    • 1 1/2 tsp cornstarch
  • Candied Plums

    • 2 plums, pitted and cut into 12 wedges each
    • 3 tbsp (45 ml) water
    • 1 tbsp (15 ml) lemon juice
    • 1 tbsp sugar

Preparation

  • Crust

  • Topping

  • Candied Plums

  • To Serve

Note from Ricardo

We used unsalted butter, but if you use salted butter, omit the salt in the recipe.

Personal Note