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.
  • Level: Easy
  • Yield: 4 servings
Save Recipe


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


  1. 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. 
  2. 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. 
  3.  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. 
  4. 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.

Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Creme Brulee

Creme Brulee

Pumpkin Creme Brulee

Bacon Breakfast Creme Brulee

Yogurt Creme Brulee

Creme Brulee

Creme Brulee

Creme Brulee