3 Large egg yolks
½ cup unsweetened almond milk
3 tbsp granulated sugar
1 ½ cups plain nonfat Greek yogurt
1 tsp vanilla extract
1 tbsp turbinado cane sugar
¼ cup fresh blueberries
¼ cup thinly sliced strawberries
1
Place 4 (8-ounce) ramekins on rimmed baking pan. In small saucepan, heat yolks, milk and granulated sugar over medium-low heat 8 minutes or until mixture thickens, whisking constantly. Remove from heat; whisk in yogurt and vanilla extract. Divide yogurt mixture into prepared ramekins; freeze 1 hour.
2
Sprinkle top of crème brûlées with turbinado sugar; top with blueberries and strawberries.
Ingredients
3 Large egg yolks
½ cup unsweetened almond milk
3 tbsp granulated sugar
1 ½ cups plain nonfat Greek yogurt
1 tsp vanilla extract
1 tbsp turbinado cane sugar
¼ cup fresh blueberries
¼ cup thinly sliced strawberries