Plain yoghurt makes the perfect instant dessert – it just needs a little imagination. Add some fruit and a crunchy nut topping and it will round off a meal perfectly. Delicious!
Try these other toppings with the plain yoghurt: *To make praline, brush a baking tray or a piece of foil with oil. Put 4 tbsp caster sugar in a frying pan with 50g flaked almonds, then heat until the sugar melts. Heat on high for 11/2-2 minutes, watching carefully, as the sugar caramelises quickly once it melts. Have a fish slice ready and scrape all the nuts and caramel out on to the tray or foil as soon as they are brown – they will quickly burn if left in the pan. Leave to set, then break up and sprinkle over the yoghurt (or ice cream, rice pudding or semolina). *To make a sherried apricot sauce, mix 4 tbsp apricot jam with 4 tbsp sweet sherry. Drizzle over the yoghurt and sprinkle with toasted flaked almonds. *To make a fresh ginger and blackcurrant topping for Greek-style yoghurt, peel and finely chop 25g fresh root ginger. Mix with 6 tbsp blackcurrant cordial and swirl it through the yoghurt.