Berry creme with praline
Nestle Soleil Crème Caramel
99% fat-free plain Greek yoghurt
260 g, (1cup)
⅓ cup(s), extra
- Place raspberries and 1 tablespoon sugar in a small saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 3–5 minutes or until thickened. Cool for 5 minutes. Divide raspberry mixture among serving glasses.
- Whisk both tubs of NESTLÉ SOLEIL DIET Crème Caramel and yoghurt in a medium bowl until smooth. Spoon caramel mixture over berries.
- Line a baking tray with baking paper. Place extra 1⁄3 cup (75g) sugar and 2 tablespoons water in a small non-stick frying pan over medium-high heat. Cook, stirring, until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes or until golden. Pour onto prepared tray and sprinkle with sesame seeds. Cool for 10 minutes or until praline has set. Break into shards and sprinkle over caramel mixture in glasses. Serve.