5:2 diet sweet recipes from Dr Michael Mosley

Dr Michael Mosley shares his simplest ever 5:2 diet sweet recipes – a delicious chocolate chip crumble, and baked plums with fruit drizzle, creamy yoghurt and flaked almonds.

Save these bonus sweet dessert recipes for non-fast days. Resolve to cut right down on sugar and sugary treats seven days a week. Have desserts only very occasionally – once or twice a week at most, preferably less – and try to wean yourself off your sweet tooth.

Berry choc-chip crumble

Adrian Lawrence

306 calories per serving

500g frozen mixed berries
3 pitted dates finely chopped
50g rolled oats
1 tbsp coconut oil melted
50g dark chocolate chopped into chunks

1. Preheat the oven to 180C/160C fan/gas 4.
2. Mix the frozen berries and dates and put into a small baking dish then cook in the oven for 10 minutes to soften. Meanwhile, mix the oats and coconut oil together then sprinkle over the top of the fruit. Cook in the oven for 15-20 minutes then add the chocolate chunks on top and cook for 4 more minutes to melt them.

Baked plums with raspberry drizzle, Greek yoghurt and toasted almonds

Adrian Lawrence

205 calories per serving

3 plums cut in half and stones removed
2 tbsp ground flaxseeds
50g frozen raspberries defrosted
2 tbsp full-fat Greek yoghurt
4 whole almonds toasted and roughly chopped

1. Preheat the oven to 180C/160C fan/gas 4.
2. Put the plums cut side up in a baking dish, sprinkle with the ground flaxseeds then bake in the oven for 20-25 minutes until they have softened. Meanwhile, heat the raspberries in a pan with a splash of water and mash them with a spoon to create a thick sauce.
3. Serve the plums with a spoonful of yoghurt, followed by a drizzle of the raspberry sauce and a sprinkle of almonds.

Recipes and food styling: Amy Stephenson. Nutritionist: Eleni Thoma. Prop stylist: Rebecca Newport. Food stylist: Mitzie Wilson.