Strawberry Brûlée

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  • 2 cups sliced strawberries
  • 8 teaspoons demarara or turbinado sugar (raw sugar), divided
  • 1/2 cup whipping cream
  • 1/3 cup lowfat vanilla yogurt


  1. Divide strawberries among four 8-ounce dessert dishes. Sprinkle 1 teaspoon demarara sugar over strawberries in each dish.
  2. With electric mixer, whip cream to soft peaks. Fold in yogurt and spread evenly over strawberries.
  3. Sprinkle 1 teaspoon of the remaining demerara sugar over each. Cover and chill for 2 to 6 hours.


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