Yogurt Creme Brulee with Fresh Fruit and Granola
"Yogurt makes this dessert rich, tangy and guilt-free," says Bobby.
- Level: Easy
- 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
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.)
