Yogurt Creme Brulee with Fresh Fruit and Granola

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


  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.)
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