Looking to enjoy this French classic for dessert mid-week? The good news you can – and in just 10 minutes! Having an apricot base is a modern twist that will give a delightful sweetness.
Apricot, canned in natural juice, drained
1 cup(s), (200g)
Low-fat vanilla yoghurt
Extra light sour cream
- Preheat grill on high. Divide apricot halves among four 3/4 cup (185ml) capacity ramekins.
- Whisk yoghurt and sour cream in a medium bowl until combined. Divide mixture among ramekins and smooth tops.
- Sprinkle with brown sugar. Place ramekins on a baking tray. Grill for 2 minutes or until sugar has caramelised. Carefully transfer ramekins to fridge for 5 minutes to cool before serving.
TIP: You can use canned pears, fresh strawberries or fresh banana instead of apricots.