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Low Fat Breakfast Brulee


1 1/2 Cups Fresh Raspberries
Or Blueberries
3 Cups Yogurt Cheese
2/3 Cup Brown Sugar

Divide berries among 6 custard cups. Spread yogurt cheese evenly over berries. Press brown sugar through sieve to get rid of any lumps. Sprinkle top of each custard cup with about 2 tablespoon brown sugar. Place custard cups on baking sheet and broil for 1 to 2 minutes, watching carefully, until sugar melts and begins to brown (it burns very easily). Allow to rest for a few minutes until topping is firm, then serve immediately.

Nutritional analysis per serving:
227 Calories, 38 g carbohydrate, 2 g fibre, 3 g total fat, 2 g saturated
fat, 12 g protein, 12 mg cholesterol, 112 mg sodium, 503 mg potassium.

I estimate that three cups yogurt cheese is the result of draining the whey from 6 cups plain lowfat yogurt through a yogurt strainer, cheesecloth or a fine sieve overnight in a refrigerator.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.