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Nutrition: per serving

  • kcal98
  • fat0g
  • saturates0g
  • carbs22g
  • sugars21g
  • fibre4g
  • protein2g
  • salt0g
    low
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Method

  • step 1

    Cook the plums and blueberries in a small pan with the orange zest and juice, sugar and 4 tbsp water until slightly softened but not mushy. Gently stir in the raspberries and cook for 1 min more.

  • step 2

    Remove from the heat and allow to cool to room temperature. Serve with yogurt and a drizzle of honey, if you like.

Recipe from Good Food magazine, September 2012

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Overall rating

A star rating of 4 out of 5.1 rating

Frantic Flapjack

A star rating of 4 out of 5.

I made this with a mix of blackberries, blackcurrants and raspberries. I had to double the amount of sugar to 50g as it was too tart to eat otherwise. This made it edible but not too sweet. It still had a good fruity taste.

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