Yogurt Creme Brulee with Fresh Fruit and Granola

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

Ingredients

16 ounces plain 2% Greek yogurt

1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped

1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped 

1 pint fresh blueberries, raspberries or strawberries (or a combination)

Granulated sugar

2 teaspoons fresh lemon juice

1/2 cup granola

8 teaspoons turbinado sugar

Directions

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

Yogurt Creme Brulee

Yogurt Creme Brulee with Fresh Fruit and Granola

Yogurt Creme Brulee with Fresh Fruit and Granola