Recipe courtesy of Bobby Flay
Yogurt Creme Brulee with Fresh Fruit and Granola
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- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 298
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 11 g
- Cholesterol
- 15 mg
- Sodium
- 58 mg
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 298
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 11 g
- Cholesterol
- 15 mg
- Sodium
- 58 mg
Ingredients
Directions
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.
