Plum &
Ginger Crunch

Plum & Ginger Crunch|Oatcake Recipes|Nairn's

Instructions

  1. Mix together the crushed biscuits and melted olive oil or low-fat spread until well combined. Spoon into 4 wine glasses or 150ml/1/4 pint individual dishes. Arrange the sliced plums on top

  2. Beat the cream cheese, natural yogurt, orange rind and the stem ginger syrup or honey until blended. Stir in the chopped stem ginger. Spoon over the biscuit mixture

  3. Chill for at least 30 minutes or until ready to serve. Decorate with the fruit and sprinkle with a little grated chocolate if using. Serve

  4. Cook’s tip: Other fruits can be used in place of the plums. Try blueberries and flavour the cream cheese with a little finely grated lemon rind as well as adding the finely chopped ginger.

Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins
Difficulty level: Medium
Recipe by
Nairn's
 

Ingredients:

  • 10 Nairn’s Stem Ginger Oat Biscuits, crushed

  • 25g/1oz olive oil or low-fat spread, melted

  • 4 ripe red plums, stoned and sliced

  • 300g carton extra-light cream cheese

  • 5 tbsp low-fat natural yogurt

  • 1 tbsp finely grated orange rind

  • 1-2 tsp to taste, stem ginger syrup or clear honey

  • 25g/1oz stem ginger, finely chopped

  • extra slices of red plums or a sprig of redcurrants

  • 1 tsp grated dark chocolate to decorate, optional