"Yogurt makes this dessert rich, tangy and guilt-free," says Bobby.
Recipe courtesy of Bobby Flay
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Total:
50 min
Prep:
20 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
20 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

You'll need a small blowtorch to caramelize the sugar. (A broiler will melt the yogurt.)

Photograph by Steve Giralt

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