
Blueberry yogurt brûlée
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Easy
- September 2010

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Serves 4
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Takes 15 minutes to make, plus chilling time
This is a healthier take on crème brûlee which, because of the high cream content, is usually extremely high in saturated fat. Using yogurt instead of cream makes for a lighter, yet still delicious dessert recipe.
- Calories
- 112kcals
- Fat
- 3.8g (2.6g saturated)
- Protein
- 3.6g
- Carbohydrates
- 9.5g (14.4g sugars)
- Salt
- 0.2g
Ingredients
- 200g blueberries
- 2 tsp manuka honey
- 250g Greek yogurt
- 4 tsp dark muscovado sugar
Method
- Place the blueberries and manuka honey in a small saucepan and heat gently, until the juices of the blueberries start to run and the fruit softens slightly. Remove from the heat and spoon the fruit and juices into 4 individual serving bowls (about 125ml). Leave to cool.
- Spoon the yogurt over the blueberries and sprinkle each bowl with 1 tsp of the muscovado sugar. This will melt and turn syrupy. Place the bowls in the fridge to chill until ready to serve.
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