During January I have been trying to eat a little healthier to reverse the excesses of Christmas. Last week I re-created an Apple & Chocolate Swiss Roll that I once had as child and this week it was time to put another food memory into action. Inspired by a cook’s blow torch that hubby gave me for Christmas I decided to make Greek Yogurt Fruit Brulée that I’d had once at a student party (too many years ago to mention)! Being so long ago I have no idea if it was cream, crème fraiche or yogurt that was in the large dish with the crispy sugar top but as real Greek yogurt is so very creamy I decided it would be perfect. I used fat free Greek yogurt to be extra saintly and in the original dish I had I think there were just grapes but I decided to add orange segments which go really well and add extra vitamin C.
So what was my family’s verdict? Well my son said he wouldn’t eat it as I knew he didn’t eat yogurt! After a bit of reasoning and telling him it didn’t taste like just a yogurt I managed to get him to try a spoonful – the next time I looked round there was an empty ramekin! My daughter and hubby also loved it and I loved that fact that I’d managed to give my family a delicious, nutritious and healthy dessert.
What are your favourite fat free desserts? You might like to try Vanilla Chai Pudding from Little Sunny Kitchen, Strawberry Mini Meringues from bakingqueen74 or Vegan Apple & Pomegranate Jelly from family-friends-food.
Fat Free Greek Yogurt Fruit Brulée
- 2 Large oranges peeled and segmented
- 100 g Green seedless grapes halved
- 100 g Rd seedless grapes halved
- 2 x 170g Pots of 0% Fat Greek yogurt
- 4 tbsp Demerara sugar
- Mix the prepared fruit with the yogurt and spoon into 4 ramekins.
- Sprinkle a tbsp of Demerara sugar over the top of each ramekin.
- Use a cook’s blow torch to melt the sugar on each Brulée or place under a very hot grill until the sugar bubbles.
- Place the Brulées in the fridge to cool and the sugar to harden (about 10 minutes).
I am entering my Fat Free Greek Yogurt Fruit Brulée into Treat Petite a challenge run by Cakeyboi and Baking Explorer where the theme is “healthy treats”. Next I’m entering Simple & in Season because my dessert uses luscious winter oranges; this challenge is run by Ren Behan and hosted this month by Maison Cupcake. Finally I’m entering Credit Crunch Munch which I run with Helen of Fuss Free Flavours who is hosting this month.