This is a pretty easy and not-too-naughty dessert I whipped up during the week. You could prepare these early in the day and serve them chilled as well if you liked. The best thing is you can adjust the sweetness to your taste and this could easily work with other fruits or some pistachios in the puddings would be delicious!

I had stewed some beautifully fresh and seasonal rhubarb earlier in the day and then mixed in some frozen blueberries. It was all nice and chilled in a jar in the fridge.
Stewed Rhubarb & Blueberries Compote
Ingredients
1 bunch of rhubarb
1/4 water or juice
Brown sugar or sweetener of choice to taste
1 cup frozen blueberries

Method
Chop the rhubarb stalks into 6cm lengths and stew on a low heat (with sweetener) and water (or juice) until it totally falls apart. Remove from the heat and mix through the frozen berries. Transfer immediately to a sterilised glass jar, seal and allow to cool in the fridge. Don't 'cook' the blueberries through or you will lose the different colours and won't have nice little flavour explosions!


Ricotta & Almond Puddings

Ingredients
1 cup low fat ricotta cheese
1/2 cup ground almonds
1 tsp vanilla essence
2 egg
1/4 cup brown sugar or natural sweetener

Method
Whip the eggs, ricotta, almonds, vanilla essence and sugar. Ensure it is well combined and then spoon into ramekins and bake until just golden on the top - about 10-15 minutes depending on the size of your ramekins.
To remove from ramekins, carefully slide a blunt knife or spatula around the edge and coax them out...whispering please please please....don't worry if it breaks a bit - the rhubarb will cover that up!