Apricot Yoghurt Brûlées

Photography by John Paul Urizar

A take on a traditional French classic, this low fat brulee dessert stars cinnamon-spiced apricots.

Serves: 4

Time to prep: 5 minutes

Time to cook: 5 minutes

Ingredients

• 1 x 825g can apricot halves in juice
• 260g (1 cup) low-fat natural yoghurt
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• 100g (1/2 cup) caster sugar

Method

• Divide the apricot halves and a little of the juice among four 250ml (1-cup) capacity heatproof serving glasses.
• Combine the yoghurt, honey and cinnamon in a small bowl. Spoon the yoghurt mixture over apricots in serving glasses.
• Place the sugar in a medium frying pan over low heat. Cook, stirring, for 3-5 minutes or until sugar dissolves and caramelises. Remove from heat. Set aside until bubbles subside. Spoon the toffee over the yoghurt mixture and serve immediately.

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