Yogurt Creme Brulee with Fresh Fruit and Granola

  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 4 servings
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16 ounces 2-percent Greek yogurt

1 teaspoon pure vanilla extract or 1/2 vanilla bean, scraped 

2 cups fresh berries, such as blueberries, raspberries, blackberries, strawberries or a combination 

1/2 cup granulated sugar, plus more

2 teaspoons fresh lemon juice 

1/2 cup granola 


Special equipment:
Four 8-ounce ramekins, kitchen blowtorch
  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 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.
  3. 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.
  4. 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.
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