Fruity Flapjack Pizza

Preheat the oven to 160ºC. Grease an 18cm round, fluted, loose-bottomed flan tin with a little reduced fat spread. Line the base with a non-stick baking paper.

Place the reduced fat spread, granulated sweetener and golden syrup alternative fruit syrup in a small saucepan. Place on a low heat until just melted. Don't allow the mixture to boil or simmer as this will make your flapjack hard and brittle rather than chewy.

Stir in the rolled porridge oats and completely mix. Pour into the prepared flan tin, spread out and press down with the back of a dessert spoon.

Bake in the preheated oven for 15-20 minutes until golden brown. The flapjack will still be soft, but it will firm up as it cools. Remove from the oven and leave until completely cold before removing it from the tin.

Remove the flapjack from the tin: place a jug upside down on the work surface. Place the flan tin on top of the jug, holding the rim of the tin on both sides. Gently push down and the outer ring will drop down and release the flapjack still on the base of the flan tin.

Use a fish slice to carefully lift the flapjack off the non-stick baking paper and flan tin base. Place the flapjack on a serving plate.

In a small bowl, mix the cream cheese, granulated sweetener and vanilla essence until completely blended.

Spread the mixture over the flapjack base, leaving a small gap around the edge. Decorate the top with mango slices, sliced strawberries and blueberries. Alternatively, use a selection of soft fruits of your own choice.

Use a large, sharp knife to cut into four slices and serve.