Plums with jelly & Anzac biscuit crumb

Prep 15 mins + chilling time | Serves 4-6

Plums are in abundance around Anzac Day and this dessert is so easy to make!

1 x 85g pkt raspberry jelly crystals
1½ cups boiling water
1/3 cup cold water
750g ripe plump plums (like the Autumn Giant variety)
1½ cups thick natural reduced fat yoghurt
4 Anzac biscuits, roughly crumbled

Step 1 To make raspberry jelly, place jelly crystals into a large heatproof jug or bowl. Add 1½ cups boiling water and stir until crystals dissolve. Stir in 1/3 cup cold water. Pour into a 20cm square cake pan, cover and chill for 3-4 hours or until firm.

Step 2 To serve, cut plums into wedges and arrange in a large shallow serving dish. Using a spoon, rough the jelly and spoon over the plums. Top with yoghurt, sprinkle with Anzac biscuit crumbs and serve.

Good for you ... Plums

A source of dietary fibre, which contributes to the normal functioning of the intestine.

Provides vitamin C which contributes to the normal functioning of the body’s immune system.

The purple skin on some plums is a source of pigments called anthocyanins that are being studied for their potential antioxidant role.