Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
If you missed yesterday’s post, I shared one of my absolute favorite recipes of late: copycat Pinkberry ice cream.
For you non west-coasters (… I suppose that now includes me as well), Pinkberry is the iconic tart frozen yogurt. I’ll never forget the first time I had it, way before there were fro-yo stands on every corner. BL and I were visiting his friends in LA, who were all raving about this new “healthy” dessert place. Let’s go!
Well, a decade-plus later, tart fro-yo is nothing special. Unless you make your own! For a fraction of what it costs in stores, you can enjoy homemade tart fro-yo with whatever toppings you’d like. Forget dropping $5 on a measly amount of yogurt and fruit. For the same price, you can create an entire batch.
I love pairing my fro-yo with fruit (and lots of mochi). After a surplus of plums a few weeks ago, I decided to make this simple dessert sauce that tastes great on everything from waffles to pancakes to you guessed it, frozen yogurt.
Just like my fro-yo recipe, this one is super easy. Chopped plums, water, a pinch of sugar and vanilla. Bring to a boil, then reduce until syrupy. Puree in a blender or food processor and you are done! This will keep for a week in the fridge, so get ready to top anything and everything.
When I’m not eating dessert, I love this drizzled over oatmeal and yogurt parfaits.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Fresh Plum Compote Dessert Sauce! You’ll want this for topping yogurt, ice cream, waffles, pancakes and more. Just three ingredients. Fresh plums cooked with vanilla and a touch of sugar. Perfect for summer!
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(9 comments) leave a comment
This looks great. How long will it keep in a Milner jar in the fridge?
About 3-4 days
A friend gave me rather a lot of tiny, relatively flavourless yellow plums, so I figured I had nothing to lose by stewing them. Followed your recipe, and I am absolutely astonished by how flavourful the sauce turned out! Since I have a LOT of it, several small packages of compote have landed in my freezer for future use. Tonight, we will have some on ice cream. Thank you for this recipe, because I had NO IDEA what to do with them.
So glad you liked it! Thanks!
Do you have to peel the plums?
You don’t have to peel!
If I were to triple this recipe do you think it is safe for canning? There isn’t any acid added and I am nit sure there is enough sugar either, but I am interested in your opinion.
Hi Victoria– I’m not a master canner, so I’d feel uncomfortable saying yes to this as it wasn’t developed/tested for safe canning. I recommend this website if you wanted to see what proportions you would need to can: https://nchfp.uga.edu/publications/publications_usda.html
Made this as a dipping sauce for homemade cheesecake eggrolls. I used artificial zero calorie sweetener instead of sugar in this and the cheesecake filling for the eggrolls. I just have to say, it was delicious! Thanks for this simply wonderful recipe!