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Apricot yoghurt brulees

Ingredients

  • 1 x 825g can apricot halves in juice
  • 260g (1 cup) low-fat natural yoghurt
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • 100g (1/2 cup) caster sugar

Method

  • Step 1 - Divide the apricot halves and a little of the juice among four 250ml (1-cup) capacity heatproof serving glasses.
  • Step 2 - Combine the yoghurt, honey and cinnamon in a small bowl. Spoon the yoghurt mixture over apricots in serving glasses.
  • Step 3 - Place the sugar in a medium frying pan over low heat. Cook, stirring, for 3-5 minutes or until sugar dissolves and caramelises. Remove from heat. Set aside until bubbles subside. Spoon the toffee over the yoghurt mixture and serve immediately.

Recipe Ingredient

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