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California Dried Plums Steeped in Jasmine Tea with Yogurt

Makes 6 servings

• 2 tablespoons jasmine tea leaves
• 1/4 cup sugar
• 1 (1/2-inch) slice fresh ginger
• 1½ cups pitted California dried plums
• 1½ tablespoons honey
• 1½ cups Greek-style or drained nonfat yogurt (see note below)
• 1 cup fresh raspberries
• 1 tablespoon chopped crystallized ginger

1. In saucepan, bring 2 cups water to simmer. Remove from heat; add tea. Steep 5 minutes.
2. Strain, discard leaves and pour tea back into rinsed saucepan. Add sugar and ginger. Simmer about 10 minutes or until reduced to 1/2 cup.
3. Remove ginger. Add dried plums. Cover and let sit at least 15 minutes.
4. Stir honey into yogurt. Divide yogurt among 6 bowls. Top with dried plums and steeping liquid.
5. Garnish with raspberries and crystallized ginger.

Note: To make 1½ cups drained yogurt, line strainer with paper coffee filter. Set over bowl. Place 3 cups nonfat yogurt in filter. Cover with plastic wrap and place in refrigerator for at least 4 hours. Discard liquid that drains from yogurt.

Recipe and photo courtesy of California Dried Plums