Yogurt crème brulee with berries and granola

Votes: 5

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Bobby Flay transformed the classic crème brûlée into a healthy, low-calorie dessert that requires no baking and is perfect for breakfast. He replaced the cream with plain vanilla yogurt, which is spread in ramekins on top of berries and granola, allowed to set slightly in the freezer, then coated with sugar and ignited like crème brûlée. The berries are first simmered with sugar and lemon juice to soften them and release their juices. This allows them to blend better with the granola, making the dessert easier to eat. Serve this delicate yogurt crème brûlée immediately after the crisp, caramelized crust has set.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g Greek yogurt, 2% fat
1 tsp vanilla extract or half a vanilla bean (scrape out the seeds)
2 cups fresh berries, such as blueberries, raspberries, blackberries, strawberries, or a mixture
0.5 cup granulated sugar + extra
2 tsp freshly squeezed lemon juice
0.5 tbsp. granola
Special equipment: 4 ramekins with a capacity of 220 ml, a kitchen burner

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yogurt, dry breakfast, granola, blueberry, raspberry, blackberry, strawberry

Cooking the dish according to the recipe:

In a medium bowl, combine the yogurt and vanilla. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Place the berries in a small saucepan, cover with 1/4 cup water, and cook over medium heat until softened, about 3 minutes. Remove from heat and stir in the sugar and lemon juice. Let cool slightly, then divide the mixture evenly among 4 ramekins.

Sprinkle the berries evenly with granola and top with vanilla yogurt, filling the ramekins to the brim. Cover and freeze for 5 minutes.
Then remove from the freezer and sprinkle each ramekin with 2 tablespoons of sugar. Light the sugar with a kitchen torch, slowly moving the flame back and forth across the entire surface of the yogurt. Wait until the sugar crust hardens, about 2 minutes, and serve. See more dessert with granola.

Categories:

recipe / Recipes for children's dishes / Healthy eating / Low-calorie dishes / Desserts / Soufflé, puddings, meringues, meringues / Breakfast cereals, granola, muesli / Bobby Flay

Recipe collections