A handful of berries transforms into warm compote in minutes, collapsing into syrup and turning tart and deep. This is the fastest way to stretch a partial container into something that feels like dinner, folded through yogurt with crisp edges.

Serves 2. 15 minutes, 8 at the stove.

About 320 calories a serving, 9 g protein, 34 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Melt 1 tablespoon butter in a small skillet over medium heat. Add the handful of berries and 1 tablespoon sugar, stir once, and let them cook undisturbed until they begin to release their liquid and the edges start to darken, about 3 to 4 minutes.4 min
2. Stir gently and crush the berries with the back of a spoon to break them down further. Continue cooking until the mixture is thick and syrupy, about 2 to 3 minutes more, then remove from heat and let cool for 2 minutes.3 min
3. Divide 1 cup yogurt between two bowls. Spoon the warm berry compote over the top, sprinkle 1/4 cup granola into each bowl, and serve at once.

Note Swap any soft fruit for the berries. The compote keeps refrigerated for three days; serve chilled or gently warmed. Offer with a spoon, or stretch with a drizzle of honey or a splash of milk to make it almost a soup.

When the berries are looking at you from the fridge, a quick warm compote with yogurt and granola is the fastest dinner that counts as one. Half a punnett cooks down into something that tastes like you tried, with minimal fuss and no waste.

Serves 2. 15 minutes, 5 at the stove.

1. Tip half a punnett of berries into a small saucepan and sprinkle 2 tablespoons of sugar over them. Cook over medium heat, stirring occasionally, until the berries break down and release their juice, about 8 to 10 minutes; you will see the mixture thicken and deepen in color.10 min
2. While the berries cook, divide 1 cup of yogurt between two bowls.
3. Spoon the warm compote over each bowl of yogurt and top with half a cup of granola, divided between the two. Serve at once.

Note Swap berries for stone fruit or rhubarb if you have it. The compote keeps three days in the fridge and reheats gently on the stove or in the microwave. Serve with a cup of strong tea or coffee.

A clafoutis is custard baked around fruit, and squashed berries are perfect for the job since they'll blend into the batter anyway. This is a weeknight dessert masquerading as dinner, rich enough to feel like supper when you pair it with something green. It's warm, custardy, and done in under an hour.

Serves 2. 45 minutes, 10 at the stove.

About 460 calories a serving, 14 g protein, 54 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat the oven to 400°F [200°C]. Butter a shallow 8-inch [20 cm] baking dish and set it on a baking sheet.
2. Crack 3 eggs into a blender with 1/3 cup flour, 3/4 cup milk, 1/4 cup sugar, and a pinch of salt. Blend until smooth, about one minute. The batter should be thin, like crepe batter.
3. Pour half the batter into the buttered dish. Scatter 1 cup crushed berries over it, then pour the remaining batter on top; the berries will float and settle. Dot with 2 tablespoons butter cut into small pieces.
4. Bake until the top is deep golden and the custard is set but still jiggles faintly when you shake the dish, 30 to 35 minutes. While it bakes, make a salad or set the table.35 min
5. Let rest five minutes before eating warm from the dish.5 min

Note Swap the berries for stone fruit, rhubarb, or apple if needed. Leftovers keep covered in the fridge for two days and warm gently in a low oven. Serve with a bitter green salad on the side, or a plate of cheese and bread, to cut the custard's richness.