Yogurt Brûlée

Time: 20 minutes

Music Selection: The Faces – Ooh La La

Breakfast? Dessert? Either way is great. This is a very quick and easy, yet delicious breakfast or dessert. It also fits in my definition of “healthy” with the greek yogurt and fruit! This is a favorite at our place, and you can mix up the fruit that you use. We like peaches with blackberries and you can put extra fresh fruit on top. You can also use frozen fruit for this dish. The key to this “soul” recipe is….. turn up Ooh La La and see if you can perform a few of Rod’s moves before you head out for your day!


16 hard ginger cookies (** see alternative below)


2 peaches, in slices (fresh, frozen or canned)

2 cups fresh or frozen blackberries or blueberries or raspberries

1 – 450 g container of vanilla or honey Greek yogurt

2 Tbsp honey (omit if using honey Greek yogurt)

2 tsp fresh lemon juice (as an alternative, you can use orange juice)

1 tsp fresh grated lemon rind (as an alternative, you can use orange rind)

Sugar to sprinkle on top (optional)

Maple syrup to pour on top (optional)


Take cookies and either blend or use a rolling pin to make into crumbs.

Take 4 ramekins that go in the oven and butter them. Then evenly distribute cookie crumbs on bottom of each ramekin.

Place peaches and blackberries on top of cookie crumbs.

In a bowl, mix yogurt, lemon juice, lemon rind and honey. Evenly distribute yogurt over the fruit in each ramekin and spread evenly. For those who like a sweet breakfast, you can sprinkle a little sugar on top.

Place ramekins under a hot broiler for 7 – 9 minutes, until yogurt is bubbling on sides and turning a light brown. You can top with a little maple or fruit syrup and fresh fruit, if you like.

**Alternative – if you do not have or like ginger cookies, you can use graham crackers that are ground up (about 1 cup) and then add ½ tsp cinnamon, ¼ tsp ginger and ¼ tsp cloves.

Breakfast Tip: Butter the ramekins and fill with the ginger crumbs the night before. Mix the yogurt with honey, lemon juice and lemon rind the night before and leave in fridge, covered, until the morning.

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