Low fat plum desserts?

Plum crumble with vanilla instead of sugar in the fruit or cooked in sugar feee lemonade & with the topping made from oats, sultanas & a (very) few nuts.


Stewed plums as above under low fat creme fresche or fromage frais with a tiny sprinkling of sugar on top & grilled

HTH;)

I have exactly this problem - the more fresh seasonal fruit there is the more stodgy puddings I seem compelled to make :rolleyes:

What I have done with the plums my mum gave me last week is to stew them with enough sugar to make them sweet. Then I drained off most of the syrupy juice, put it in a tub, labelled it 'plum syrup' and shoved it in the freezer. With the rest I pushed as much as possible through a sieve, chucked the stones and poured the resulting puree in to tubs and froze it.

This, I am using to stir into hm yogurt for desserts and breakfast. I've also done it with damsons today and tomorrow I'm planning to make a large quantity of apple puree to use with yogurt or on it's own.

I find this a good way of making use of seasonal, local fruit in a low fat way.I also made a huge quantity of strawberry puree in July when I snapped up a whole tray of strawbs for a few quid.

A slightly posher way of serving fruit purees is to put some in the bottom of a ramekin or small glass, top with yogurt and sprinkle with dark brown sugar. the sugar then melts by itself to make a sort of brulee.
HTH:)