Yogurt Bars with Candied Plums
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.
Ingredients
- 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)
- 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
- 2 plums, pitted and cut into 12 wedges each
- 3 tbsp (45 ml) water
- 1 tbsp (15 ml) lemon juice
- 1 tbsp sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 10 x 4-inch (25 x 10 cm) loaf pan and line with parchment paper, letting it hang over two sides.
- In a bowl, combine the oats, brown sugar, flour, 4 tsp of the pumpkin seeds, wheat germ, baking soda, salt and nutmeg. Add the melted butter and stir until the mixture is just moistened. Press the crust firmly into the bottom of the pan.
- Bake for 15 minutes or until the edges of the crust begin to brown.
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.