It amazes and delights me that Memphis has not had more than a handful of 100+ degree, crazy humid days of summer. It’s July and should’ve been over 100 solid for weeks now but like I said you will not hear a single complaint from me about the lack of sticky heat. It is definitely summer outside just a more bearable, fun temperature where getting out of the pool and lying in the sun really does dry you off instead of turning into sweat. And rain actually cool the temperature a little instead of turning into steam and feeling like walking into a sauna fully clothed.
To go with the unusual yet pleasant weather, how about an unusual treat for breakfast – crème brulee made with Greek yogurt! Who says it has top be made with heavy cream and egg yolks? The name means burnt cream and after all Greek yogurt is creamy and there’s burnt sugar on top. Sounds like crème brulee to me. Heck, you could even eat this for dessert if you want a healthier version for your post-dinner sweet tooth. Or your post-every-single-meal sweet tooth if you are like me.
Two years ago: Mixed Fruit Crumble
BREAKFAST CRÈME BRULEE
1 Tbsp blackberry preserves (or another fruit you prefer)
6 oz fat free vanilla Greek yogurt (I used 0% Chobani)
1 Tbsp sugar (I used Zulka pure cane sugar)
Blackberries for garnish (or other berries)
- Place fruit preserves at the bottom of a 6 or 7 oz ramekin. Top with yogurt.
- When ready to sprinkle the top with sugar. Using a kitchen torch, melt the sugar and form a crispy top. Cool slightly top with fruit and serve immediately.
Source: Skinny Taste