Yogurt Creme Brulee with Fresh Fruit and Granola

• 16 ounces plain 2% Greek yogurt
• 1 teaspoon pure vanilla extract or 12 vanilla bean, split lengthwise, seeds scraped
• 1 pint fresh blueberries, raspberries, blackberries, or strawberries (or a combination)
• Granulated sugar
• 2 teaspoons fresh lemon juice
• 12 cup granola
• 8 teaspoons turbinado sugar

1. Mix together the yogurt and vanilla in a medium bowl until combined.
2. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Put the berries in a small saucepan, add 1/4 cup water, and simmer until just softened, about
4. 5 minutes.
5. Add granulated sugar to taste and stir in the lemon juice.
6. Let cool slightly.
7. Divide the fruit among four 8-ounce ramekins and top with the granola.
8. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using).
9. Cover and put in the freezer for 5 minutes.
10. Sprinkle 2 teaspoons of turbinado sugar over each ramekin.
11. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth.
12. Let the sugar harden, about 2 minutes, before serving.

yogurt, vanilla, fresh blueberries, sugar, lemon juice, granola, turbinado sugar

Taken from www.foodnetwork.com/recipes/bobby-flay/yogurt-creme-brulee-with-fresh-fruit-and-granola.html (may not work)