Fruit and Greek Yogurt Brûlée

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My gorgeous friend Karen used to serve this wonderful dessert when we lived in Wimbledon.  For some reason I had completely forgotten about it until I was trying to think of something quick and healthy that my daughter Kat, the health conscious rower, would eat. A dessert which was slightly more exciting  than a plain fruit salad.   It really is almost like a parfait you would serve for breakfast but somehow bruleeing (is that a real word?) a little brown sugar over the top of some greek yogurt elevates this simple dish into something quite delicious.  I had some mascarpone, leftover from making tiramisu, so mixed that with my greek yogurt; creme fraiche would be fine too.  Actually now I think about it I suspect the reason I have not made this dessert in years is that when we first came here greek yogurt was impossible to find; a situation which has now, thank goodness, been remedied.

The little glass dish is from Chobani. It is so, cute so obviously the greek yogurt comes from them too!

Fruit and Greek Yogurt Brûlée

Fruit and Greek Yogurt Brûlée


  • Mix of fruit, I used strawberries, pineapple and blueberries
  • Greek yogurt, or a mix of greek yogurt and creme fraiche
  • Brown sugar


Cut fruit and place in either one large shallow heatproof dish or individual ones, fill almost to the top.

Spread the greek yogurt or creme fraiche and greek yogurt mixture over the fruit.

Sprinkle a thin layer of brown sugar over the top of the yogurt.

(At this stage you could just leave the sugar and chill in the fridge for an hour or so, this I think is called Barbados Cream and is equally delicious)

If you have a kitchen blow torch, and quite frankly why wouldn't you, brûlée the sugar until bubbling. Alternative place under a preheated broiler (Grill in the UK) and brûlée the sugar until bubbling


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