Best 4 Yogurt Creme Brulee With Fresh Fruit And Granola Recipes

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Indulge in a culinary symphony of textures and flavors with the Yogurt Crème Brûlée with Fresh Fruit and Granola. This delectable dessert harmonizes the velvety smoothness of yogurt crème brûlée with the crispness of caramelized sugar, a medley of refreshing fruits, and the nutty crunch of granola. Each spoonful offers a symphony of contrasts, tantalizing your味蕾and transporting you to a realm of pure indulgence. Embark on a sensory journey as you explore the nuances of this delightful creation, where each ingredient plays a vital role in crafting an unforgettable dessert experience. Discover the magic of combining yogurt's tanginess with the richness of crème brûlée, the vibrant colors and flavors of fresh fruits, and the rustic charm of granola. This recipe collection presents variations of the classic Yogurt Crème Brûlée, each offering a unique twist on this beloved dessert. From the simplicity of a classic Crème Brûlée to the vibrant medley of a Berry Burst Crème Brûlée, and the tropical allure of a Mango Crème Brûlée, these recipes cater to diverse palates and preferences. Prepare to be captivated by the Yogurt Crème Brûlée with Fresh Fruit and Granola, a dessert that promises to leave a lasting impression on your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

JERSEY'S FRUIT AND NUTS GRANOLA



Jersey's Fruit and Nuts Granola image

Provided by Food Network

Time 43m

Yield 20 cups

Number Of Ingredients 18

Nonstick cooking spray
8 cups organic rolled oats
1 cup wheat germ
1 cup chopped walnuts
1 cup sliced almonds
1 cup sunflower seeds, roasted and salted
1 cup pecans, chopped
1 cup dried cranberries
1 cup dried blueberries
1 cup dried cherries
1 cup golden raisins
1 cup raisins
1 cup unsweetened coconut
1/2 tablespoon sea salt
2 tablespoons ground cinnamon
1 1/2 cups organic butter (3 sticks), or canola oil
2 1/2 cups honey
1 tablespoon pure vanilla extract

Steps:

  • Preheat the oven to 300 degrees F. Spray baking sheets with nonstick cooking spray.
  • In a large bowl or bucket, combine the rolled oats, wheat germ, walnuts, almonds, sunflower seeds, pecans, cranberries, blueberries, cherries, raisins, coconut, salt, and cinnamon. Place a metal mixing bowl on top of a stockpot with some hot water and select medium heat. Place the butter and honey in a mixing bowl and allow the butter to melt.
  • Remove the butter from the heat and stir in the vanilla. Combine the wet ingredients with the dry and stir to coat thoroughly. If the mixture appears too wet, add more rolled oats, 1/2 cup at a time. Spread the mixture out onto the prepared baking sheets.
  • Bake for 30 to 40 minutes, stirring every 10 minutes to cook evenly. Do not allow the granola to burn, turning down the temperature if necessary. Remove from the oven and let the pans sit until the granola is completely cooled. It will become crunchy as is cools down. Break apart any pieces that are stuck together.

YOGURT CREME BRULEE WITH FRESH FRUIT AND GRANOLA



Yogurt Creme Brulee with Fresh Fruit and Granola image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 6

16 ounces 2-percent Greek yogurt
1 teaspoon pure vanilla extract or 1/2 vanilla bean, scraped
2 cups fresh berries, such as blueberries, raspberries, blackberries, strawberries or a combination
1/2 cup granulated sugar, plus more
2 teaspoons fresh lemon juice
1/2 cup granola

Steps:

  • Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Put the berries in a small saucepan with 1/4 cup water, cooking over medium heat until just softened, about 3 minutes. Remove from the heat and add the sugar and lemon juice. Let cool slightly before dividing the mixture among four 8-ounce ramekins.
  • Sprinkle the granola evenly over the berries and top with the vanilla yogurt, filling to the top of the ramekins. Cover and place in the freezer for 5 minutes.
  • Remove from the freezer and sprinkle 2 tablespoons of sugar over each ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping the flame back and forth over the surface of the yogurt. Let the sugar harden, about 2 minutes, before serving.

FRESH FRUIT AND GRANOLA



Fresh Fruit and Granola image

Provided by Food Network

Time 10m

Yield 2 servings

Number Of Ingredients 6

8 ounces nonfat yogurt
1 banana, sliced
1/4 cup washed and chopped strawberries
1/4 cup blueberries, washed, optional
1/4 cup peeled and chopped mango, optional
2 tablespoons granola

Steps:

  • Place the yogurt in a bowl and mix in the chopped or sliced fruit of choice. Serve with a mint leaf and a sprinkling of granola.

FRUIT, YOGURT AND GRANOLA PARFAIT



Fruit, Yogurt and Granola Parfait image

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 12

1 1/2 cups old-fashioned rolled oats
1/3 cup sliced almonds
1/3 cup black chia seeds
1/3 cup unsweetened coconut flakes
1/3 cup sunflower seeds
1/3 cup chopped walnuts
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse sea salt
3 cups 2-percent yogurt
3 cups assorted fresh berries, grapes, cut-up bananas or apples

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Stir together the oats, almonds, chia seeds, coconut flakes, sunflower seeds, walnuts, maple syrup, vanilla and cinnamon in a large bowl. Pour the mixture onto the prepared baking sheet and season with the salt. Bake, stirring halfway, until the nuts are golden brown, 20 to 30 minutes. Let cool. The granola will keep in an air-tight container for up to 1 week.
  • Put 1/4 cup yogurt in a juice or parfait glass and top with 1/4 cup fresh fruit and then 1/4 cup granola. Repeat with the remaining ingredients in 5 more glasses and serve.

Tips:

  • Use a high-quality yogurt, preferably Greek yogurt, for a richer and creamier custard.
  • Strain the yogurt overnight to remove excess whey and create a thicker, smoother custard.
  • Use a heavy-bottomed saucepan and stir the custard constantly to prevent scorching.
  • Do not overcook the custard; it should be thick enough to coat the back of a spoon.
  • Let the custard cool completely before transferring it to the ramekins.
  • Use a kitchen torch to caramelize the sugar on top of the custards for a classic crème brûlée finish.
  • Top the custards with fresh fruit, granola, or your favorite toppings before serving.

Conclusion:

Yogurt crème brûlée is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover yogurt and can be easily customized to your liking. With its creamy, tangy custard and caramelized sugar topping, yogurt crème brûlée is sure to impress your friends and family. These tips can help you make the perfect yogurt crème brûlée every time. Enjoy!

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