This recipe is from Delicious Magazine
Takes 15 minutes to make, plus chilling time
This is a healthier take on crème brûlee which, because of the high cream content, is extremely high in saturated fat. Using yogurt instead of cream makes for a lighter, yet still delicious end to the meal.
2 tsp manuka honey
250g Greek yogurt
4 tsp dark muscovado sugar
1. Place the blueberries and manuka honey in a small saucepan and heat gently, until the juices of the blueberries start to run and the fruit softens slightly. Remove from the heat and spoon the fruit and juices into 4 individual serving bowls (about 125ml). Leave to cool.
2. Spoon the yogurt over the blueberries and sprinkle each bowl with 1 tsp of the muscovado sugar. This will melt and turn syrupy. Place the bowls in the fridge to chill until ready to serve.
Per serving: 112kcals, 3.8g fat (2.6g saturated), 3.6g protein, 9.5g carbs, 14.4g sugar, 0.2g salt