2 desserts you won't believe help with blood sugar

Roasting brings out the natural sweetness in fruits and is a delicious way to prepare some fibre-rich stone fruits. Give these creative recipes a try to satisfy your sweet tooth.

Here, an orange-scented syrup provides a delicate balance to the tart plums. Pluots, which are hybrids of plum and apricot, have become increasingly available and also work well in this recipe.

Preparation time: 15 minutes. Baking time: 30 to 40 minutes. Serves 4.

Ingredients:

• 5 ml (1 tsp) grated orange zest or grated fresh ginger
• 50 ml (1/4 c) fresh orange juice (1 orange)
• 45 ml (3 tbsp) firmly packed brown sugar
• 10 ml (2 tsp) unsalted butter
• 4 medium plums or pluots (450 to 600 g/1 to 1 1/4 lb), halved and pitted
• 30 ml (2 tbsp) slivered almonds
• 125 ml (1/2 c) fat-free vanilla yogourt

1. Preheat the oven to 200°C (400°F). Coat an 20 centimetre (eight inch) square baking dish with nonstick spray.
2. Combine the orange zest (or ginger), orange juice and brown sugar in a small pot. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat, add butter and stir until melted.
3. Place the plums, cut side up, in the baking dish. Pour the orange juice mixture over the plums. Cover with aluminum foil and bake until the plums are almost tender, 20 to 25 minutes.
4. Baste the plums with the orange syrup and sprinkle with the almonds. Bake, uncovered, until the plums are tender and glazed, 10 to 15 minutes, basting once or twice.
5. Serve the plums warm or chilled, drizzled with the syrup and accompanied by a dollop of yogourt. One serving is two plum halves, about 30 millilitres (two tablespoons) syrup and 30 millilitres (two tablespoons) yogurt.

Nutrition per two plum halves serving: 151 calories, 3 g protein, 28 g carbohydrates, 1 g fibre, 4 g total fat, 1 g saturated fat, 6 mg cholesterol, 25 mg sodium.

This sophisticated yet simple baked apple features walnuts for a dose of protein and “good” fat, and maple syrup instead of brown sugar. If possible, use Red Rome or Cortland apples.

Preparation time: 15 minutes. Baking time: 30 to 40 minutes. Serves 4.

Ingredients:

• 75 ml (1/3 c) maple syrup
• 45 ml (3 tbsp) apple cider or apple juice
• 10 ml (2 tsp) unsalted butter
• 2 large apples, halved
• 30 ml (2 tbsp) chopped walnuts
• 250 ml (1 c) reduced-fat ice cream or low-fat vanilla frozen yogourt

1. Preheat the oven to 200°C (400°F). Coat an 20 centimetre (eight inch) square baking dish with nonstick spray.
2. Combine the maple syrup, apple cider and butter in a small pot. Bring to a simmer, stirring. Remove from the heat.
3. Wash and dry the apple halves (leave the skin on) and remove cores. Place the apples, cut side up, in the baking dish. Pour the maple syrup mixture over apples. Cover with aluminum foil and bake for 20 minutes.
4. Baste the apples with the maple syrup mixture. Sprinkle with the walnuts. Return to the oven and bake, uncovered, until the apples are tender and glazed, 10 to 20 minutes, basting once or twice. Let cool slightly.
5. Place an apple half on each dessert dish and drizzle with syrup. Serve with a scoop of vanilla ice cream (or frozen yogourt).

Nutrition per serving: 207 calories, 2 g protein, 38 g carbohydrates, 2 g fibre, 6 g total fat, 2 g saturated fat, 10 mg cholesterol, 29 mg sodium.

An addition of yogourt makes both of these dishes all the more succulent, and still keeps your body's blood sugar levels in check. Who says you can't enjoy something sweet and stay healthy?