Spiced Plum & Yogurt Bowl

Name: Spiced Plum & Yogurt Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs plum (ripe but firm, pitted and sliced into wedges); 2 cup yogurt (thick, chilled); 2 tsp honey; 1 pcs cinnamon stick (small, about 2-inch piece); 1 pcs star anise; 3 tbsp water (for poaching plums); 1 pinch salt; 2 tbsp almond (slivered, toasted)

RATING

0.0/5

TASTE SCORE

8/10

Ripe plums gently poached with cinnamon and star anise until soft and jammy, then spooned over thick, creamy yogurt. A hint of honey ties the warm spices and tangy fruit together, creating a balanced bowl that works as a light breakfast, dessert, or afternoon snack.

PREP

COOK

10m

SERVES

1 KATORI

149 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcsplum · ripe but firm, pitted and sliced into wedges2 cupyogurt · thick, chilled2 tsphoney1 pcscinnamon stick · small, about 2-inch piece1 pcsstar anise3 tbspwater · for poaching plums1 pinchsalt2 tbspalmond · slivered, toasted

NUTRITION · PER SERVING

149

CALORIES · 1 KATORI

Protein8g · 21%

Carbs21g · 56%

Fat5g · 30%

Fiber2g

Sugar18g

Saturated fat1g

Cholesterol7mg

Sodium123mg

Potassium439mg

Phosphorus213mg

How we calculate →

METHOD · 4 STEPS

prep · ~3 min
Prep the plums.
1.Wash the plums, cut them in half, remove the pits, and slice each half into 4-5 wedges.
2.Keep the skin on for color and texture.
simmer · ~8 min
Poach the spiced plums.
1.Add plum wedges, water, cinnamon stick, and star anise to a small pan over medium heat.
2.Simmer gently for 6-8 minutes, stirring once halfway, until plums soften and release their juices.
3.Remove the cinnamon stick and star anise. Let the plums cool slightly.
TIPDon't overcook — the plums should hold their shape and not turn into mush.
mix · ~1 min
Whisk the yogurt.
In a bowl, whisk the chilled yogurt with honey and a tiny pinch of salt until smooth and creamy.
assemble · ~2 min
Assemble the bowls.
1.Divide the whisked yogurt evenly into 4 serving bowls (katoris).
2.Spoon the warm spiced plums and their juices over the yogurt.
3.Scatter toasted slivered almonds on top.
TIPServe immediately while the plums are still slightly warm for the best contrast with cold yogurt.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose plums that are ripe but still hold their shape when gently pressed to prevent mushy results.
2
Leave the skin on the plums — it adds a beautiful deep red color and subtle tartness to the dish.
3
Toast the slivered almonds in a dry pan for 2-3 minutes until golden and fragrant before scattering on top.
4
Whisk the yogurt vigorously until it becomes smooth and airy for a luxurious, creamy texture.
5
Serve the bowls immediately after assembling to enjoy the contrast of warm spiced plums and chilled yogurt.
6
Cool the poached plums for 5-10 minutes before spooning over yogurt so the yogurt doesn't turn watery.
7
If you prefer a thicker compote, simmer the plums for an extra 2 minutes with the lid off to reduce the juices.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Replace honey with maple syrup or agave nectar, and use a thick plant-based yogurt (coconut or soy). The maple syrup adds a subtle caramel note that pairs well with the star anise.

Low Sugar

Low-Sugar

Omit the honey entirely; the natural sweetness of ripe plums and the fragrant spices will provide enough flavor for a lighter breakfast or snack.

Stone Fruit Swap

Substitute plums with ripe peaches, nectarines, or apricots—adjust poaching time slightly as softer fruits cook faster. This variation highlights summer's bounty.

Spiced Up

Add a 1-inch piece of fresh ginger (sliced) and 2 green cardamom pods (cracked) to the poaching liquid for a more complex, aromatic flavor profile inspired by Indian chai.

Nut Free