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Blueberry yogurt brûlée

Published: 13 Jul 18
Updated: 26 Jun 24

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.

Easy
September 2010

Test kitchen approved

Serves 4
Takes 15 minutes to make, plus chilling time

Gluten-free recipes

Nutrition: per serving

Calories: 112kcals
Fat: 3.8g (2.6g saturated)
Protein: 3.6g
Carbohydrates: 9.5g (14.4g sugars)
Salt: 0.2g

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Ingredients

200g blueberries
2 tsp manuka honey
250g Greek yogurt
4 tsp dark muscovado sugar

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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.