Yogurt Creme Brulee with Fresh Fruit and Granola

This dish combines the best of the decadent luxurious dessert with the classic healthful breakfast for a brunch treat that is light but[ also special-thanks to a golden brown crust of caramelized sugar. If you have a kitchen blowtorch, you've got to give this one a try.]

4 servings
  • 16 ounces plain 2% Greek yogurt
  • 1 teaspoon pure vanilla extract or 12 vanilla bean, split lengthwise, seeds scraped
  • 1 pint fresh blueberries, raspberries, blackberries, or strawberries (or a combination)
  • Granulated sugar
  • 2 teaspoons fresh lemon juice
  • 1/2 cup granola
  • 8 teaspoons turbinado sugar
  • Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

  • Put the berries in a small saucepan, add 1/4 cup water, and simmer until just softened, about

  • 5 minutes. Add granulated sugar to taste and stir in the lemon juice. Let cool slightly.

  • Divide the fruit among four 8-ounce ramekins and top with the granola. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using). Cover and put in the freezer for 5 minutes.

  • Sprinkle 2 teaspoons of turbinado sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving.

Cook's Note: This recipe simply will not work under the broiler; the yogurt will melt. A small blowtorch (found at specialty kitchen stores or online) is essential.

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