This recipe is ideal if you are busy and want an impressive, yet light and easy dessert
You'll need:
2 x 150g pots 0% fat Greek Yoghurt
100ml whipping cream
4 tbsp clear honey
125g blueberries
125g raspberries
1 vanilla pod, split lengthways
50g golden caster sugar
1 Scrape out the vanilla pod into a large mixing bowl with the cream.
2 With the help of an electric hand whisk, beat the cream and vanilla until firm but not stiff.
3 Using a large metal spoon, gently fold the Greek yoghurt and honey into the mixture.
4 Divide the raspberries and blueberries out between four shallow and wide ramekins (traditional brulee ramekins are roughly 12cms diameter and oval shaped).
5 Pour over the cream and yoghurt mixture, dividing evenly between the ramekins.
6 Sprinkle over the sugar.
7 Brulee the tops under a grill just before serving. If you brulee too far in advance, you will lose that lovely surface sugar crunch.
Recipe courtesy of Total Greek Yoghurt
