Fresh fruit stars in this brunch dish, with blueberries and peaches baked in a honeyed Greek yogurt sauce.

Source: Midwest Living
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Butter six 10-ounce ramekins or crème brûlée dishes; set aside.

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  • Divide crushed gingersnaps evenly among prepared ramekins. Top gingersnaps with peaches and blueberries.

  • In a small bowl combine yogurt, honey, and lemon juice. Spread mixture evenly over fruit in ramekins.

  • Place ramekins in a shallow baking pan. Broil 4 inches from heat for 7 to 9 minutes or until blueberries begin to burst. Serve immediately. If desired, dust with powdered sugar.

Microwave Directions:

Prepare as directed through Step 3, using microwave-safe ramekins. Microwave gratins, one at a time, for 1 minute on 100% power (high). Serve immediately. If desired, sprinkle with powdered sugar.

Nutrition Facts

169 calories; 2 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 105 mg sodium. 205 mg potassium; 35 g carbohydrates; 2 g fiber; 22 g sugar; 4 g protein; 0 g trans fatty acid; 194 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 22 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

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