Prep 20 mins
Cook 7 mins
When baked, this low-fat, fruit-filled dessert forms a crisp brown sugar crust. Serve it all year long with whatever fruits are in season. Some great fruit choices would be: blueberries, raspberries, sliced strawberries, nectarines, peaches, pears, bananas, mango, papaya, and pineapple chunks. I found this in my Better Homes and Gardens New Dieter's Cookbook.
- 6 cups fresh fruit
- 1 (8 ounce) carton low-fat vanilla yogurt
- 1⁄2 cup part-skim ricotta cheese
- 1⁄4 cup packed brown sugar
- Divide fruit among four 10- to 12-ounce au gratin dishes. Places dishes in a 15x10x1-inch baking pan. In a small bowl stir together yogurt and ricotta cheese. Spoon the yogurt mixture over fruit. Sprinkle with brown sugar.
- Bake, uncovered in a 450 degree F oven for 7 to 8 minutes or until brown sugar is melted. Serve immediately.
If you can get the brulee crust on these, they are 5 star. Like Boomette, I used turbinado sugar and a torch. The butane ran out though and I had to use the oven for some of them. For those, I could not get it to actually get crisp, which is what is so delicious about these. I liked the blackberries and strawberries the best. The raspberries were my least favorite. Generous portions.
I tried to find part-skim ricotta but couldn't. So I guess the one I bought was full fat LOL But I used fat free plain yogurt and added maybe 1 tsp of vanilla extract. The fresh fruit I used was blueberries and blackberries. To brown the sugar, I used demerara brown sugar. And no oven. I used my creme brulee torch. With this, it's easier and faster to have the result of brulee. It's so yummy. Thanks Crafty Lady. Made for Bevy tag.
One of the best desserts I've had in a while. I used strawberries. My dishes were very small so I ended up with leftover filling. It was so good. We dipped whole strawberries in it, yum. Made for Bevy Tag.