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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

168.9 calories; protein 8.7g 17% DV; carbohydrates 22.2g 7% DV; exchange other carbs 1.5; dietary fiber 0.4g 2% DV; sugars 19.9g; fat 5.2g 8% DV; saturated fat 2.1g 11% DV; cholesterol 187.7mg 63% DV; vitamin a iu 454.5IU 9% DV; vitamin c 0.7mg 1% DV; folate 29.8mcg 8% DV; calcium 165.3mg 17% DV; iron 0.6mg 3% DV; magnesium 12.1mg 4% DV; potassium 178.7mg 5% DV; sodium 56.4mg 2% DV.