Fast 800: Spiced breakfast plums
Delicious warm, cold or even as a dessert. Fruits are natural sugar-storage devices so we recommend the less sugary kind only, as part of a meal – rather than as a snack – and only two portions a day
SERVES 2
- 4 plums (around 275g), halved and stoned
- 2 × 10cm-12cm strips orange zest, removed with a vegetable peeler
- freshly squeezed juice of 1 large orange (around 100ml)
- ¼ tsp ground cinnamon
- 100g full-fat live Greek yoghurt
- 15g toasted flaked almonds
Put the plums in a saucepan. Add the orange zest and juice, 150ml water and the cinnamon. Stir lightly.
Bring the liquid to a simmer, then cover with a lid, reduce the heat to low and cook for 10-15 minutes or until the plums are soft but still holding their shape, stirring occasionally.
Divide the plums between two bowls and serve warm or cold with the Greek yoghurt and a sprinkling of toasted almonds.
COOK’S TIP
If you can’t find ready-toasted almonds, toast your own in a dry frying pan over a low heat for 1-2 minutes, stirring regularly; or simply top with the untoasted kind.
ON 5:2 NON-FAST DAYS
Add extra toasted nuts
NUTRITION PER SERVING
CALS 233, PROTEIN 6g, FAT 9.5g, FIBRE 2.5g, CARBS 30g