Plum Custard Tart

Tarts are no longer out of bounds on the Slimming World plan since I discovered buckwheat. Brilliant little grains, with a nutty taste and a crunchy texture – and syn free. Bring it on!

Serves 4-6

Syn Free on Extra Easy*

* Providing you use the plums as your Healthy Extra B

½ cup buckwheat

2 eggs

4 plums

1 tub fat free plain yogurt

sweetener to taste

Spray a flan dish with Fry Light. Dry toast the buckwheat until browned and crunchy and use to line the flan dish. Quarter the plums and remove the stones. Place on top of the buckwheat. Whip up the eggs and add the yogurt and sweetener to taste. Pour over the plums in the flan dish. Bake at 175°C for ca 30 minutes until firm and set. Leave to cool and slice. 

 

Spiced Plum Crunch

Serves 1

Syn Free on Extra Easy*

*providing you sue the plums as your Healthy Extra B

handful buckwheat

2 tbsp sweetener

4-6 plums, stoned and chopped

2 tbsp sweetener

1 tbsp ground cinnamon

pinch chilli flakes

fat free yogurt

sweetener to taste

Dry fry the buckwheat in a pan over medium heat until nicely browned and fragrant. Add the sweetener and stir. Add a small amount of water (2-3 tbsp) just to coat the buckwheat, and cook until it has all evaporated. Remove from heat and spread the buckwheat out on a plate to crispen up. 

 

You will probably have some white coating left in your pan from the sweetener – don't worry, just add some more water and boil it off. Add the cinnamon and chilli flakes and stir well. Add the plums and simmer until the sauce has thickened.

Serve the plums topped with the yogurt and sprinkle the buckwheat on top. 

 

Spiced Baked Plums

This is a lovely warming dessert, and suits me well, as I often struggle to get my Heathy Extras in each day. You can also serve this for breakfast.

Serves 2

Syn free on Extra easy providing you use the plums as your Healthy Extra B

6 large plums

2 cinnamon sticks

2 vanilla pods

3-4 whole star anise

small handful whole cardamom

sweetener to taste

Quarter the plums and remove the stones. Place cut side up in a shallow oven proof dish. Split the vanilla pods lengthways and scrape out the seeds. Place in a small bowl with the pods. Add all the other ingredients and some boiling water (around 150ml or so) and pour gently over the plums. Bake at 200°C for 10-15 minutes until the plums are soft but still holding their shape. Serve with fat free yogurt.

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