Yogurt crème brulee with berries and granola

Ingredients:

• 450 g Greek yogurt, 2% fat
• 1 tsp vanilla extract or half a vanilla bean (scrape out the seeds)
• 2 cups fresh berries, such as blueberries, raspberries, blackberries, strawberries, or a mixture
• 0.5 cup granulated sugar + extra
• 2 tsp freshly squeezed lemon juice
• 0.5 tbsp. granola
• Special equipment: 4 ramekins with a capacity of 220 ml, a kitchen burner

Preparation:

1. In a medium bowl, combine the yogurt and vanilla. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Place the berries in a small saucepan, cover with 1/4 cup water, and cook over medium heat until softened, about 3 minutes. Remove from heat and stir in the sugar and lemon juice. Let cool slightly, then divide the mixture evenly among 4 ramekins.
3. Sprinkle the berries evenly with granola and top with vanilla yogurt, filling the ramekins to the brim. Cover and freeze for 5 minutes.
4. Then remove from the freezer and sprinkle each ramekin with 2 tablespoons of sugar. Light the sugar with a kitchen torch, slowly moving the flame back and forth across the entire surface of the yogurt. Wait until the sugar crust hardens, about 2 minutes, and serve. See more dessert with granola.