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"Yogurt makes this dessert rich, tangy and guilt-free," says Bobby.

Recipe courtesy of Bobby Flay

From: Food Network Magazine

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Yogurt Creme Brulee with Fresh Fruit and Granola

Total:: 50 min
Prep:: 20 min
Inactive:: 30 min

Yield:: 4 servings

Level:: Easy

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

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

Courtesy of Food Network Magazine

My Private Notes

Name: Yogurt Creme Brulee with Fresh Fruit and Granola
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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