Plums are good for the circulation and help combat fluid retention.

PREPARATION: 10 MINUTES, PLUS CHILLING COOKING: 5 MINUTES SERVES 10

EASY/PREPARE AHEAD

10 low-fat blueberry muffins, sliced

400ml (14fl oz) creme de cassis or blackcurrant sauce

50g (2oz) caster sugar

300g (10oz) half-fat creme fraiche

250g (9oz) 0% fat Greek yogurt

100g (4oz) ready-made meringues, lightly crushed

450g (11b) fresh blueberries, very lightly crushed

1  Put the sliced muffins in the base of a large glass bowl. Place the creme de cassis and the sugar in a saucepan and heat through gently for 5 minutes, until the sugar has dissolved completely. Pour over the muffins. If using blackcurrant sauce, you won’t need sugar.

2  Mix together the creme fraTche and fold in the yogurt, meringues and blueberries, reserving a handful of each to scatter over the top. Spoon the mixture over the muffins and level the top a little. Scatter over the remaining meringue and blueberries and chill for 1 hour. You can make the trifle the day before as it will keep overnight.

Per serving: 614 calories, 10.5g fat (4g saturated), 102g carbohydrate