Think yogurt is just for breakfast? It’s time to think outside the cup!
Our friends at Fage shared with us this elegant recipe developed by Chef Bobby Flay. So break out your blowtorch and get ready to impress your friends and family with this simple classic recipe with a twist!
16 ounces FAGE Total 2%
1 tsp pure vanilla extract or ½ vanilla bean, scraped
1/4 cup light brown Muscovado sugar
1/2 small pineapple, cored and finely diced
3/4 cup fresh blueberries
8 tsp turbinado (Sugar in the Raw) sugar
1. Mix together the FAGE Total and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes.
2. Put the brown sugar and 1 tablespoon of water in a medium sauté pan over medium-high heat and cook until melted, about 5 minutes. Add the pineapple and cook until caramelized and soft, another 5 minutes. Remove, let cool slightly to room temperature.
3. Divide the pineapple and blueberries among four 6-ounce or 8-ounce ramekins. Fill the ramekins to the top with the yogurt. Cover and place in the freezer for 5 minutes.
Sprinkle two teaspoons of sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving. This method will not work under the broiler. The yogurt will melt. A small blowtorch (found at specialty kitchen stores or online) works perfectly.
Want to see Chef Bobby Flay prepare this dish? Check out this YouTube video!