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

Source: Midwest Living

Gallery

Recipe Summary

prep:
20 mins
broil:
7 mins
Servings:
6
Yield:
6 individual gratins
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; total fat 2g; saturated fatg; polyunsaturated fatg; monounsaturated fat 1g; cholesterolmg; sodium 105mg; potassium 205mg; carbohydrates 35g; fiber 2g; sugar 22g; protein 4g; trans fatty acidg; vitamin a 194IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 22mcg; vitamin b12mcg; calcium 50mg; iron 1mg.

Reviews