Roughly chop the figs and plums.
Place in a pan with the fruit juice, cinnamon, coriander and 1 tbsp water.
Bring to the boil, reduce the heat and simmer for 5 minutes until syrupy.
Divide between 4 ramekins and leave to cool for 30 minutes.
Mix the yogurt with the vanilla essence and artificial sweetener and spoon into the ramekins.
Level the surface.
Stand the ramekins on a baking sheet and dust with the caster sugar.
Place under a hot grill for 5 minutes or use a blow torch to melt the sugar until the top is caramelised and golden.
Don't be tempted to scrimp on the sugar here. It is easier to make a crisp snappy toffee top with more sugar than less.
Cool before serving.