Speedy midweek puds

Treat yourself to a delightfully easy family dessert any day of the week. Best of all, most are ready in around 20 minutes

Warm berry compote

Serves 4

Prep 5 mins

Cook 5 mins

knob of butter

2 tbsp caster sugar

1 tsp vanilla extract

200g raspberries

200g blueberries vanilla ice cream, to serve

1 Melt the butter over a low heat. Stir in the sugar and vanilla extract, and cook, stirring, until the sugar has dissolved.

2 Toss in the raspberries and blueberries. Shake the pan, then cook for 2-3 mins until the fruit softens. Serve with the ice cream.

PER SERVING 233 kcals, fat 11g, saturates 7g, carbs 32g, sugars 31g, fibre 2g, protein 4g, salt 0.2g

TRY IT WITH STONED FRUIT

Sticky buttered peaches

Heat the butter, sugar and vanilla extract as before. Stone and slice 2 peaches and cook for 2-3 mins in the butter until slightly softened. Toast some flaked almonds, then sprinkle over the peaches just before serving.

Lemon curd & yogurt fool

Serves 4

Prep 5 mins plus chilling

No-cook

300g lemon curd

500g fat-free Greek yogurt

200g raspberries

1 tbsp icing sugar shortbread biscuits, to serve

1 Put the lemon curd and yogurt in a bowl, and gently fold for a rippled effect. Divide between four glasses and chill.