Yogurt Creme Brulee With Fresh Fruit And Granola Recipes

FRUIT, YOGURT AND GRANOLA PARFAIT

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Stir together the oats, almonds, chia seeds, coconut flakes, sunflower seeds, walnuts, maple syrup, vanilla and cinnamon in a large bowl. Pour the mixture onto the prepared baking sheet and season with the salt. Bake, stirring halfway, until the nuts are golden brown, 20 to 30 minutes. Let cool. The granola will keep in an air-tight container for up to 1 week.
• Put 1/4 cup yogurt in a juice or parfait glass and top with 1/4 cup fresh fruit and then 1/4 cup granola. Repeat with the remaining ingredients in 5 more glasses and serve.

YOGURT CREME BRULEE WITH FRESH FRUIT AND GRANOLA

Steps:

• 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.)

YOGURT CREME BRULEE WITH FRESH FRUIT AND GRANOLA

Steps:

• 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 with 1/4 cup water, cooking over medium heat until just softened, about 3 minutes. Remove from the heat and add the sugar and lemon juice. Let cool slightly before dividing the mixture among four 8-ounce ramekins.
• Sprinkle the granola evenly over the berries and top with the vanilla yogurt, filling to the top of the ramekins. Cover and place in the freezer for 5 minutes.
• Remove from the freezer and sprinkle 2 tablespoons of sugar over each ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping the flame back and forth over the surface of the yogurt. Let the sugar harden, about 2 minutes, before serving.

FRESH FRUIT AND GRANOLA

Steps:

• Place the yogurt in a bowl and mix in the chopped or sliced fruit of choice. Serve with a mint leaf and a sprinkling of granola.

FRUIT & GRANOLA CRISP WITH YOGURT

Steps:

• Divide the peaches and blueberries among four 8-oz. ramekins. Top each with caramel and granola. Microwave, uncovered, on high until bubbly, 1-2 minutes. Top each with a scoop of frozen yogurt.