300 g (10 oz) ripe red plums, halved, stoned and cut into chunks
150 g (5 oz) blueberries
1 tablespoon granular sweetener
juice of ½ orange
3 tablespoons water
1 tablespoon cornflour
200 ml (7 fl oz) 0% fat Greek yogurt
1 tablespoon granular sweetener


1.Preheat the slow cooker if necessary. Place the plums and blueberries in the slow cooker pot, sprinkle with the sweetener, then add the orange juice and measurement water. Cover and cook on high for 3 hours until the fruit is soft.
2.Mix the cornflour to a smooth paste with a little cold water and stir into the pot. Cover again and cook, still on high, for a further 15 minutes until thickened. Stir the fruit and leave to cool.
3.Mix the yogurt with the orange rind and sweetener.
4.Divide the fruit between 4 serving glasses, top with the yogurt, then swirl together with a teaspoon. Chill until ready to serve.
5.FOR MINTED STRAWBERRY & BLUEBERRY SWIRL, place 300 g (10 oz) ripe strawberries, hulled, in the slow cooker pot with 150 g (5 oz) blueberries, 1 tablespoon granular sweetener and the juice of 1/2 orange.
6.Cook as above, then thicken with the cornflour, cook for a further 15 minutes and leave to cool.
7.Mix 200 ml(7 fl oz) 0% fat Greek yogurt with 1 tablespoon chopped mint and 1 tablespoon granular sweetener, then swirl with the fruit as above.

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