 
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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| PUREE OF ACORN SQUASH & DRIED PLUM SOUP |
| 1/4 |
cup (1/2 stick) butter |
| 1 |
large onion, coarsely chopped |
| 2 |
cloves garlic, finely chopped |
| 1 |
acorn squash (about 1 1/2 pounds), peeled, seeded and chopped into 1-inch pieces (about 3 1/2 cups) |
| 1 |
medium potato, peeled and cut into 3/4-inch pieces (about 1 1/2 cups) |
| 1/2 |
cup (about 3 ounces) pitted dried plums |
| 6 |
cups water |
| 1 |
tablespoon chopped fresh rosemary leaves |
| 2 |
large cubes chicken bouillon (enough to make 4 cups prepared bouillon) |
| 1/2 |
cup reduced-fat sour cream |
| 3/4 |
teaspoon salt |
| 1/2 |
teaspoon pepper |
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PUREE OF ACORN SQUASH & DRIED PLUM SOUP
Prep time: 20 minutes Cook time: 20 minutes
In large saucepan, heat butter over medium heat until hot. Cook and stir onion and garlic 8 to 10 minutes or until onion is soft and lightly browned. Add squash, potato, dried plums, water, rosemary and bouillon; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 20 to 25 minutes or until vegetables are very soft. Remove from heat; cool slightly. Working in small batches, process vegetable mixture in blender container until smooth; return to pan. Whisk in sour cream; season with salt and pepper. Heat through before serving.
Serves: 6 (1 1/2 cup servings)
Nutrition Information Per Serving: 228 calories; 39% calories from fat; 10 g fat; 967 mg sodium; 33 g carbohydrate; 4 g protein; 28 mg cholesterol; 4 g fiber
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