Impress your guests with this fruity version of crème brûlée, made with low-fat Greek yogurt instead of heavy cream, and baked over apples flavored with cinnamon and cardamom. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 325 degrees F. In a small saucepan whisk together egg yolks, milk, 1 tablespoon sugar, and the cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Transfer mixture to a small bowl; cool for 10 minutes. Whisk in the yogurt.

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  • Divide apple between two 6-ounce ramekins or custard cups. Sprinkle apples with cinnamon and cardamom. Divide yogurt mixture between ramekins. Place ramekins in an 8x8x2-inch baking pan; place on oven rack. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.

  • Bake 25 to 30 minutes or until edges are set (centers will appear soft set). Remove ramekins from baking pan; cool on a wire rack for 1 hour. Cover with foil and chill 2 to 24 hours before serving.

  • Just before serving, let custards stand at room temperature for 20 minutes. Meanwhile, to caramelize sugar, in a small saucepan heat 1 tablespoon sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly; do not stir. When the sugar starts to melt, reduce heat to low and cook about 2 minutes or until all sugar melts and is golden brown, stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over custards. Serve immediately.

Tips

Tip: We do not recommend using sugar substitute for this recipe.

Nutrition Facts

169 calories; 5.2 g total fat; 2.1 g saturated fat; 188 mg cholesterol; 56 mg sodium. 179 mg potassium; 22.2 g carbohydrates; 0.4 g fiber; 20 g sugar; 8.7 g protein; 455 IU vitamin a iu; 1 mg vitamin c; 30 mcg folate; 165 mg calcium; 1 mg iron; 12 mg magnesium;