 
Incorporating More Dried Plums in Your Diet: Moist and chewy, California Dried Plums are a great addition to any meal or snack. Try some of the following:
• Snack on them: California Dried Plums are delicious straight from the bag or box. They are portable, convenient, and require no prep work or refrigeration. Keep a bag in your car, office, cupboard and gym bag to always have some fruit on hand.
• Top It Off: Use plump, pitted dried plums atop oatmeal, on cold ready-to-eat cereals or with sliced bananas on pancakes.
• Bagel Spread: Add chopped, pitted dried plums to apple butter, orange marmalade, peanut butter or low-fat cream cheese for a flavorful and nutritious spread for toast or bagels.
• Perfect Pitas: Include halved, pitted dried plums in turkey or chicken salad for a tasty pita sandwich filling.
• Sensational Side Dish: Sauté pitted dried plums with onion and apple slices for a flavorful accompaniment to chicken or pork.
• Better Batter: Add chopped, pitted dried plums to any muffin or quick bread batter for a hint of sweetness and extra fiber.
• Dazzling Dessert: Soak pitted dried plums overnight in orange juice. Spoon over low-fat ice cream or frozen yogurt in stemmed glasses.
• Drink to Your Health: Prune juice has many of
the health benefits of
dried plums and it tastes great. Keep some prune juice in your fridge at home and at the office.
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| SAVORY DRIED PLUM & SAUSAGE OMELET |
| 1 |
mild Italian sausage (about 4 ounces), casing removed |
| 1/3 |
cup (about 2 ounces) chopped dried plums |
| 2 |
tablespoons chopped roasted red peppers |
| 4 |
large eggs |
| 1 |
tablespoon snipped fresh chives |
| 1/4 |
teaspoon salt |
| 1/4 |
teaspoon pepper |
| 2 |
teaspoons butter |
| 1 |
tablespoon chopped flat leaf (Italian) parsley |
| 1 |
ounce (about 1 1/2 tablespoons) soft goat cheese, cut into pieces |
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SAVORY DRIED PLUM & SAUSAGE OMELET
Prep time: 10 minutes Cook time: 15 minutes
In skillet, brown sausage over medium heat 5 to 7 minutes or until no longer pink, breaking up into crumbles; pour off drippings. Add dried plums and red peppers; set aside. In medium bowl, whisk together eggs, chives, salt and pepper until well blended. In large skillet, heat butter over medium heat until melted; add egg mixture. As eggs begin to set, lift edge with spatula and tilt pan to allow uncooked portion to run underneath. Continue lifting and tilting until top is almost dry and bottom is golden. Spoon dried plum mixture over one half-side of egg; sprinkle with parsley and goat cheese. Loosening edge with spatula, carefully fold omelet in half to enclose filling. Cover pan; cook an additional 1 to 2 minutes or until cheese just begins to melt. Cut omelet in half; serve each on individual plates.
Serves: 2
Nutrition Information Per Serving: 403 calories; 56% calories from fat; 25 g fat; 930 mg sodium; 23 g carbohydrate; 22 g protein; 469 mg cholesterol; 0 g fiber
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