Yogurt Creme Brûlée

Yogurt Creme Brulee

Happy New Year!

I hope everyone had a wonderful Christmas with family and friends. I was blessed to have my two college aged daughters home. One has already left to go back to university but the other one is here for about 2 more weeks. My son has a 3 week holiday this Christmas and has one more week off. He is enjoying the long hours of xbox and eating out with friends. I must admit I am thrilled to have an extra lazy week before school resumes.

This 2016 I am trying to focus on the words “love”, “kindness” and “thank you Jesus”. Saying these words out loud or thinking them when I get frustrated, angry, sad, worried and even in times of joy seem to calm me and reduce intensity in situations.

How about we all go back to B.A.S.I.C.S to make this year special?

Belong to a faith group-this truly is a must! I can not tell you how supportive my Thursday ladies have been for me.

Ask for guidance or help-I call this my Board of Directors, family and friends I can share anything with and get their thoughts on decisions I need to make.

Seek HIM-God is incredibly creative! Be on the look out for him. I call these Godincidents:)

Include others-I live in a very transient city and there are always new families moving in. I don’t know where my faith journey would be without someone asking me to join The Alpha Course, http://alphausa.org/

Confess our sins-This can be hard, but feels great after! Befriend you pastor or priest and confess short comings. I really need to do this more often!

Scripture time-make time to read the Bible. It is a great book with answers to everything!

Yet those who wait for the LORD will gain new strength; they will mount up with wings like eagles, they will run and not get tired, they will walk and not become weary–Isaiah 40:31

God Bless,

Karen

Yogurt Creme Brulee 
I adapted this recipe from Bobby Flay and made it for Christmas morning breakfast. It was delicious. Totally satisfying and guilt free, well sort of. I used full fat yogurt:)

16 ounces plain 2% Greek yogurt (I use FAGE brand, but the regular)

1⁄2 vanilla bean, split lengthwise, seeds scraped. You can use 1 teaspoon pure vanilla extract (I used 1/2 a vanilla bean)

1 pint fresh raspberries or strawberries (use any berry you have on hand)

Granulated sugar

1⁄2 cup granola (I made my own–need to post my favorite granola recipe)

8 teaspoons turbinado sugar

Mix together the yogurt and vanilla bean in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. I refrigerated overnight.

Put the berries in a small saucepan, add ¼ cup water, and simmer until just softened, about 5minutes. Add granulated sugar to taste. Let cool slightly. Divide the fruit among four 8-ounce ramekins and top with the granola. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using). Cover and put in the freezer for 5 minutes.

Sprinkle 2 teaspoons of turbinado sugar (next time I will try regular white sugar because I think it will give a better Brulee crunch) over each ramekin. Caramelize the sugar with a blowtorch (A MUST) by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving.

Serves 4

 

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