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


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


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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