You can still enjoy sweet flavours without adding refined sugar; here is an idea to get you going.

Fruit compote with almond cream

8ozs (225g 1 1/2 cups) dried, unsulphured apricots

4ozs (100g, scant cup) dried dates, no pips (or any dried fruit)

Juice and rind of a big orange

Apple juice to cover

Bring to the boil in a large pan, reduce heat, cover and simmer for 15 minutes.

4 sweet apples (cox, braeburn) sliced

Add to the pan and continue to simmer very gently for 25 minutes. Serve hot, warm or cold or puree in the food processor. This compote is good for desserts, snacking or breakfast with or without the ‘cream’.

8ozs (225g, generous cup) whole almonds

1/2 pint (250ml, 1 cup) pressed apple juice

1 teaspoon almond essence (or to taste)

Whizz almonds to a fine powder in the blender or food processor. You will probably need to stop a few times and give the whole thing a good shake- the finer the powder the smoother the cream. Keep the blender whizzing and slowly add apple juice to the consistency you like. This amount of apple juice should produce a thickish ‘single cream’. Add essence and whizz again to serve. For a change try adding vanilla.

Recipe by Jane Sen from ‘The Cancer Lifeline Recipes’