An easy, delightful treat of yogurt and strawberries finished with a crisp lid of caramelized sugar. Perfect for breakfast or as a light dessert.
I discovered this Strawberry‑Yogurt Brûlée recipe in a recent issue of Fine Cooking. It caught my eye because it’s simple—three main ingredients—and quick to assemble, making it an ideal option when you want something special without a lot of fuss.
The contrast between the crunchy caramel top and the creamy yogurt mixed with fresh strawberries is exactly what you hope for. With just a little creativity, familiar ingredients become something memorable.
Strawberry‑Yogurt Breakfast Brulée
Servings: 4 servings
A simple combination of plain whole‑fat yogurt and strawberries topped with caramelized sugar for a crunchy finish.
Ingredients
- 2 cups plain whole‑fat yogurt, Greek or regular (455 grams)
- 1 cup strawberries, sliced (125 grams)
- 2 tablespoons granulated sugar, divided (25 grams)
Instructions
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Toss the sliced strawberries with 1 tablespoon of the sugar and let them sit for about 5 minutes to macerate. Stir the strawberries into the yogurt until evenly combined. Spoon the mixture into four ramekins and smooth the tops.
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Sprinkle each ramekin with the remaining tablespoon of sugar. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust. Serve immediately.
Notes
Note: Work quickly with each ramekin—sprinkle and caramelize one at a time. If the sugar sits too long on the yogurt, moisture can collect and prevent proper caramelization.
Recipe adapted from Fine Cooking.
Calories: 109kcal, Carbohydrates: 14g, Protein: 4g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 57mg, Potassium: 245mg, Fiber: 1g, Sugar: 13g, Vitamin A: 121IU, Vitamin C: 22mg, Calcium: 154mg, Iron: 1mg
Cuisine: American
Course: Breakfast
Author: Annalise Sandberg
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