Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. First up is a recipe from Nicole of Dula Notes.
Enjoy!! -Cindy
Hey Hungry Girl Por Vida readers! Cindy’s blog constantly inspires me, so I’m honored she asked me to share a recipe with you.
Summer is in full swing and I don’t know about you, but the last thing I want to do is turn on my oven. Dinner is usually grilled outside or a big easy salad these days. Thankfully seasonal summer produce hardly needs to be tinkered with for delicious meals.
The smell of strawberries at the farmers market has been particularly intoxicating lately. My favorite way to eat strawberries is fresh, right off the stem, but sometimes I crave dessert with extra flair. Insert this recipe for fresh strawberries, a good dollop of creamy yogurt and a crunchy brûlée topping. It only has 4 ingredients, comes together really quickly and ends up looking so fancy that it will kill at any summer party. It’s also pretty guilt-free and you get to use a blow torch, which is pretty cool.
[recipe]
Strawberries and Yogurt Brûlée
Serves 2, adapted from Lottie+Doof
Notes: If your ramekins are larger, adjust the ingredients accordingly. If you don’t have a blow torch, place the ramekins on a rimmed baking sheet and place right under your preheated broiler for 2-3 minutes. Watch carefully.
10 medium-large strawberries, quartered
1/2 cup plain greek yogurt, 2% or whole
1/2 teaspoon vanilla extract
2 teaspoons + 2 tablespoons turbinado sugar, divided
1. In two – 3 1/2 inch ramekins, fill each about 3/4 of the way up with strawberries.
2. In a small bowl mix together greek yogurt, vanilla extract and 2 teaspoons tubinado sugar. Divide yogurt mixture between both ramekins and cover the strawberries. Make sure no strawberries are poking out or they will char. At this point, you can cover the ramekins with plastic wrap and keep in the fridge until you’re ready to add the brûlée topping and serve, 1-2 days ahead of time.
3. When you’re ready to serve, sprinkle each ramekin with 1 tablespoon of turbinado sugar in an even layer over the yogurt. Use a blow torch or culinary torch to heat the sugar until bubbling and dark brown, but be careful not to burn it. Serve immediately.[/recipe]
I just want to eat this. Like, yesterday.
Casper is seriously the cutest, Cindy! I keep looking at that photo of him in the car seat. He’s just adorable! Thanks for having me!
this recipe is genius. i must get me one of those cute little torches!
I AM IN LOVE… crème brulee is my favorite… move over crème, here comes the yogurt ad strawberries
HOLY YUM!!! This looks freaking insane.
What a treat to see Nicole over here today! (And HAPPY BABY!) I love the simplicity of this – and the brulee in the photos is spot-on. I can just imagine the crack of the sugar and that bitter-sweet contrast of burnt sugar. Will definitely have to give this one a whirlywoo. <3
This is the perfect brulee! I love it and any excuse to use my torch 🙂
Congrats Cindy! This sounds amazing Nicole.. Creme Brulee Yogurt?!?!?! OMG
Girl, this looks so awesome! It’s like a healthy creme brûlée, and I love me some CB!
I saw this on Instagram and I instantly fell in love! 🙂
A little late to the party, but do you guys think this would be too sweet/dessert-like for a brunch? I usually do pancakes or something similar for a second sweeter course, but thought this could be a fun alternative. Having never tried it, I have no idea whether it is too sweet. TIA x
I think it would be great for brunch!