Grilled Plums With A Lemon Curd Whipped Cream

Ingredients

2 large eggs
1/4 cup fresh lemon juice
3/4 cup white sugar
Pinch of salt
1/4 cup butter
1/2 teaspoon lemon zest
1 cup reduced-fat frozen whipped topping, thawed
4 plums
3 teaspoons grape seed oil
Maraschino cherries, optional

Directions

In a blender or food processor, pulse together the sugar and lemon zest.

In a medium-size bowl, using hand beaters or a stand mixer, cream the butter with the sugar and lemon zest mixture.

Stir in the eggs, lemon juice and salt.

Transfer to a medium-size pot and cook on low heat for 10 minutes, stirring constantly. The mixture will thicken as you stir it.

Remove from heat, transfer to a small jar, and allow to chill in the fridge overnight (it will continue to thicken).

Remove the chilled lemon curd and lightly stir in 1 cup of completely thawed whipped topping. Return to the fridge.

Preheat the grill to medium heat. Halve and pit the plums and, using a pastry brush, brush both sides with the grape seed oil.

Place the plums on the grill cut side down. Cover the grill and cook until the plums have grill marks, or about 5 minutes.

Remove from the grill and place on a plate cut side up. Allow to cool for 2-3 minutes and then top with a generous 1/4 cup of the lemon curd whipped cream. Optionally, garnish with a maraschino cherry.