Sweets 🍨🍬are NOT just reserved for dessert and the weekends… prepare to indulge in this creation on a random Tuesday…
Raspberry Vanilla Yogurt Brûlée
- 6 oz raspberries
- 2 tbsp pineapple or orange juice
- 2 tbsp granulated sugar
- 2 (5.3oz) Yoplait Custard Vanilla yogurts
- Mint leaves for garnish
Add berries, juice, and sugar to a small mixing bowl and gently fold until berries are evenly coated and refrigerate for 30 minutes. Remove from refrigerator and layer berries in the bottom of your serving vessels. We used our favorite Villeroy and Boch espresso cups from Bloomingdales! Fill each cup with approximately 2.5 oz vanilla custard yogurt and smooth the top with the back of a spoon. Generously layer sugar on top and torch for 30-60 seconds until the sugar is deep caramel in color. Garnish with raspberries and mint leaves. Enjoy!