**FRESH PLUM CRISP**
3 fresh, firm plums
3/4 cups oats
1/2 cup sliced almonds
1/2 cup dark brown sugar
1/4 cup (1/2 stick) melted butter
1 cup low fat vanilla yogurt
Preheat oven to 400 degrees. Neatly cut plums in half and remove the pit.
Place plums, cut side up, on a pie pan or cookie sheet. Using an ice cream scoop, place one full scoop of the topping with pressure (so it stays put) on top of the plum.
Bake for 20 minutes or until topping is crisp and fruit begins to shrivel slightly. Remove from oven and set aside. In an individual serving dish, place one heaping tablespoon of low fat vanilla yogurt. Gently place one plum in the cloud of yogurt and serve.
Mark Reichle and Nancy Miller
Southmoreland on the Plaza