When Zoe asked me to host this week’s BSI, it didn’t take very long to decide on an ingredient. I had just gotten back from the Greenmarket, where I was so excited to see the first of this year’s plums! I think plums are a very versatile but often overlooked ingredient, don’t you? There are also so many different varieties – I bought golden plums, but for the BSI you can feel free to use any variety.

I can’t wait to see what everyone makes! Just post a plum recipe, link it back to this post, and leave a link to your post in the comments or email it to me at lk@healthy-delicious.com. Deadline is 8pm EST next Sunday, July 19.

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To start you off, here’s a recipe that I have been looking forward to making all year. I made it last summer and couldn’t wait to make it again- the tartness of the golden plums, spiciness of the gingerbread, and creaminess of the cheese filling is divine. The filling is also great as a fruit dip (on on gingersnaps…)

Gingerbread, Mascarpone, and Plum Tart

Adapted from Smitten Kitchen

  • 9 oz gingersnaps, crushed
  • 6 Tbs butter, melted
  • 8 oz mascarpone
  • 6 oz fat free cream cheese
  • 1/4 cup fat free sour cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 pint golden plums, halved and pitted
  • 1/4 cup lemon curd, melted

Preheat oven to 350. Combine the gingersnap crumbs and butter. Mash the mixture up with your hands to ensure the butter is mixed throughout. Press into bottom of a tart pan. Bake for 8 minutes. Allow to cool completely.

Mix together cheeses, sour cream, sugar, and vanilla. Pour into cooled crust. Arrange plum halves on top. Brush with lemon curd. Refrigerate until thoroughly chilled.

Serves 8.

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Previous BSI hosts:

Week 39: Healthy Delicious- Plums
Week 38: Zoe - Feta
Week 37: ChezWhat- Potatoes
Week 35: Girlichef – Greens
Week 34: The Ungourmet – Watermelon
Week 33: Bread + Butter – Bell Pepper
Week 32: Burp and Slurp – Corn
Week 31: Say Yes to Salad – Kabocha
Week 30: Thinspired – Bananas
Week 29: To Be The Whole Package – Almonds
Week 28: Kristas Kravings – Lemon
Week 27: From French Fries To Flax Seeds – Coconut
Week 26: Plentiful Plants – Avocado
Week 25: Training Fuel – Eggs
Week 24: Dinner at Christina’s – Cabbage
Week 23: Hey What’s for Dinner, Mom? – Strawberries
Week 22: One Bite at a Time – Basil
Week 21: Just Sweet Enough – Black Beans
Week 20: What I Ate Yesterday – Kale
Week 19: What’s for Dinner – Orange
Week 18: BranAppetit! – Spinach
Week 17: Tales of Expansion – Dates
Week 16: Biggest Diabetic Loser – Zucchini
Week 15: Sweet & NaturalPeppermint
Week 14: bella eats [and runs] – Ginger
Week 13: Coffee Talk – Walnuts
Week 12: For the Love of Oats – Pumpkin
Week 11: Trying to Heal – Sweet Potatoes
Week 9: Itzy’s Kitchen – Pears
Week 8: The Fitnessista – Cranberries
Week 7: Tri to Cook – Lentils
Week 6: Rhodey Girl Tests – Polenta
Week 5: Eating Bender – Butternut Squash
Week 4: Care to Eat – Apples
Week 3: On a Lobster Placemat – Mushrooms
Week 2: Hangry Pants – Tomatoes
Week 1: Sportsnutritionliving – Quinoa