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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Recipe Summary

prep:
20 mins
broil:
7 mins
total:
27 mins
Servings:
6
Yield:
6 individual gratins
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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; fat 2g; carbohydrates 35g; mono fat 1g; insoluble fiber 2g; sugars 22g; protein 4g; vitamin a 193.9IU; vitamin c 8.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 21.7mcg; sodium 105mg; potassium 205mg; calcium 50mg; iron 1.5mg.
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