Plums: Rich in B-complex

Vitamins
Plum-Amaretti Gratin
Ingredients:
1 lb red or purple plums, cut into
eighths
4 teaspoons sugar
1 tablespoon amaretto liqueur
1 large egg yolk
cup nonfat plain yogurt
1/3 cup nonfat sweetened
condensed milk
1 teaspoon vanilla extract
3 amaretti cookies, crushed
Directions:
1. Preheat oven to 400. Coat a
shallow 1-quart baking dish with
cooking spray.
2. Toss plums with sugar and
amaretto. Spread evenly in prepared
dish. Bake, uncovered, until tender,
about 20 minutes.
3. Meanwhile, whisk egg yolk,
yogurt, condensed milk and vanilla
until smooth. Cover and set aside in
the refrigerator until needed.
4. Shortly before serving, preheat
broiler. Spoon the yogurt mixture
over plums. Broil 4 to 6 inches from
heat until golden and bubbly, about
3 minutes. Sprinkle with cookie
crumbs. Serve warm.

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Reference: Eating Well

Apricots,
Nectarines, Plums
oh, Peaches!

The fruits of summer

bring to mind juicy, fresh,
delicious goodness. Many
of these fruits are also
associated with picnic
memories, or days in the
sand and sun. And what
is there not to love in a
flavorful fruit that is also
bursting with vitamins
and nutrients.

Natural Benefits of
Stone Pitted Fruits
Dietary Fiber which is natures aid in
maintenance of normal gastrointestinal
function, and may help reduce blood
cholesterol levels
Vitamin A necessary for protection of
healthy vision, and plays a role in
preservation of healthy mucus
membrane and skin, which may
protect against lung and oral cavity
cancers.
Vitamin C reinforces the immune
system, assisting in resisting infectious
diseases. Vitamin C is also known for
its antioxidant properties, may limit free
radical damage from such as aging,
heart disease and cancer.
Flavonoid polyphenol antioxidants
that act as free radical scavengers,
limiting tissue and cellular damage.
Plums and peaches especially contain
high amounts of these antioxidants.

Potassium, Manganese, Calcium,

Iron Plums and Nectarines are both
high in B-Complex.

Nectarines: bountiful in Vitamin A

and C, as well as B-Complex
Vitamins
Grilled Nectarine and Prosciutto
Pizza
cup shredded provolone cheese
cup crumbled blue cheese
1 lb whole wheat pizza dough
3 tablespoons prepared basil pesto
cup thinly sliced prosciutto
1 large ripe nectarine, thinly sliced
Directions:
1. Preheat grill to low.
2. Mix provolone and blue cheese in a
bowl.
3. When the grill is ready, dust the top
of the dough with flour and roll out.
Transfer the dough to a prepared oiled
baking sheet, making sure to coat the
underside of the dough with olive oil.
Slide the crust onto the grill rack, close
the lid. Cook until lightly browned, 3 to 4
minutes.
4. Using a large spatula, flip the crust.
Spread pesto on the crust, and sprinkle
of the cheese mixture on top. Top
with prosciutto, fruit and the remaining
cheese.
5. Close the lid again and grill until the
cheese has melted and the bottom of
the crust has browned, about 7 minutes.

Apricots: Rich in Vitamin A,

Vitamin C and Polyphenols
Apricot Cous-Cous
1 small diced red onion
cup chopped dried apricots
cup chopped almonds
1 cup cous cous
1 cups chicken stock
teaspoon lemon juice
2 scallions green parts only
cup chopped fresh mint
cup chopped fresh cilantro
Directions: In a medium saucepan,
add a count of extra virgin olive oil.
Add the red onion, apricots and
almonds and saut gently over low
heat until translucent and slightly
fragrant. Add the couscous then
dump in the chicken broth. Stir with
a fork to combine, add lemon juice
and cover. Let sit for 10 minutes,
then add the scallions, mint and
cilantro.
Peaches: High in Vitamin C and
A, as well as flavonoids.
Peach Salsa
4 small peaches, peeled and diced
Juice of 2 limes, about 1/4 cup juice
2 teaspoons honey
2 to 3 tablespoons diced red bell
pepper
1 tablespoon finely minced jalapeno
pepper, or to taste
1 heaping tablespoon chopped
cilantro
1 small clove garlic, finely minced
2 tablespoons finely chopped red
onion