Advertisement Harry Eastman’s ‘No cooking’ raspberries and blueberries creme brulee Share on Facebook Share on Twitter Share on Pinterest Share on Whatsapp Share on Reddit Share on Tumblr This competition is now closed By Rachel Malcolm ingredients 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 Recipe courtesy of Total Greek Yoghurt. Advertisement Method Step 1 method Scrape out the vanilla pod into a large mixing bowl with the cream. With the help of an electric hand whisk, beat the cream and vanilla until firm but not stiff. Using a large metal spoon, gently fold the Greek yoghurt and honey into the mixture. Divide the raspberries and blueberries out between four shallow and wide ramekins (traditional brulee ramekins are roughly 12cms diameter and oval shaped). Pour over the cream and yoghurt mixture, dividing evenly between the ramekins. Sprinkle over the sugar. Brulee the tops under a grill just before serving. If you brulee too far in advance, you will lose that lovely surface sugar crunch. Advertisement You may also like Toddler Food & Recipes How to make GBBO star Frances Quinn’s Prune Panda Scones Toddler Food & Recipes Salmon kedgeree Toddler Food & Recipes Annabel Karmel’s Chicken, Broccoli, Pea and Tomato Pasta 15 mins Makes 3 portions Toddler Food & Recipes Q&A: How can I get my toddler to eat more vegetables?