Strawberry Vanilla Crunch Yogurt Creme Brûlée


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This is a perfect breakfast for me, light and fresh, but has the decadence of one my favorite desserts! ~Amy

Strawberry Vanilla Crunch Yogurt Creme Brûlée

4 cups vanilla Greek yogurt
2 cups sliced strawberries, fresh or frozen
2 tbsp orange juice
Sugar to taste

1 cup Salted Almond, White Chocolate, Coconut Crunch Granola*, or purchased

8-10 tsp raw sugar

In a small saucepan, cook strawberries and juice until soft, press to softened if desired. Stir in sugar to taste. Cool slightly.

In small ramekins, place desired amount of strawberry mixture. Top with granola, and yogurt. Repeat. Place ramekins in freezer for 5 minutes. Remove and sprinkle each ramekin with 2 teaspoons. Caramelize the sugar by blowing the torch back and forth across the sugar, until bubbly. Let the sugar harden or place in freezer for a few minutes.

Makes 4-6 servings

Recipe by Amy Richardson

*Recipe follows

Salted Almond, White Chocolate, Coconut Granola Crunch

8 cups rolled oats
1 1/2 cups sweetened shredded coconut
1 cup oven roasted sliced almonds

1 1/2 cups honey
2 tbsp oil
2 tsp vanilla
1 tsp salt

1/-3/4 cups mini white chocolate chips, or chopped chocolate

Heat oven to 225

In a large mixing bowl, stir together oats, coconut, and almonds.

In a small saucepan, heat honey, oil, salt and vanilla until warm.

Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.

Cool completely. Stir in white chocolate and store in a air tight container.

Makes 10 cups

Recipe by Amy Richardson

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