Special equipment: Four 8-ounce ramekins, kitchen blowtorch
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 with 1/4 cup water, cooking over medium heat until just softened, about 3 minutes. Remove from the heat and add the sugar and lemon juice. Let cool slightly before dividing the mixture among four 8-ounce ramekins.
Sprinkle the granola evenly over the berries and top with the vanilla yogurt, filling to the top of the ramekins. Cover and place in the freezer for 5 minutes.
Remove from the freezer and sprinkle 2 tablespoons of sugar over each ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping the flame back and forth over the surface of the yogurt. Let the sugar harden, about 2 minutes, before serving.
Recipe courtesy of Bobby Flay
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