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Recipes

Cheat’s crème brûlée with raspberry caps

A lighter, summery take on the classic dessert, this recipe blends the flavours of fresh raspberries, Greek yoghurt, and runny caramel.

Serves: 4

Ingredients

500 g low-fat Greek yoghurt
1 tablespoon or paste vanilla extract
100 g sugar
1/2 tablespoon rose water
Fresh to serve raspberries

Method

Fold the vanilla paste and rose water into the yoghurt, spoon into individual dishes and top with fresh raspberries. Place the sugar in a saucepan over medium to low heat. Once the sugar has formed a runny caramel, spoon over the yoghurt and raspberries, and leave to set for a few minutes before serving.

Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.

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