Strawberry Brulée

I am sure you all know by now, at least the regular readers, that I don't do healthy desserts. If a recipe ask for butter i add butter won't go for margarine etc... and if they ask cream here it is full fat cream all the way, which also can be noticed lately on my waist and hipps too...........

Few dayw ago I was claeaning up all the winter clothes and taking out the summer clothes and each time I looked to a top , i was like this won't fit, it will be too tight or this skirts last button won't close etc.................I even had to go to the shops and buy few tops etc.

There is no use in moaning about it, I know i have to do something aobut it.
I think it is a start atleast you all got to see a dessert which is made with youghur, which is really unusual.
I do sometimes wish I was like some of the people I know who can eat anything they want and don't put on weight.
Now I will stop moaning and go to my kind of healthy dessert

This is my entry for which I am hosting here. You can find the details for the event here

300 to 400 gm Strawberies hulled and sliced

2 tsp icing sugar
2 to 3 tbsp of Monin strawberry syrup (optional, using the syrup gave my youghurt a beautiful pink colour )

If you are not using the syrup you should add vanilla essence to the youghurt for taste.
400 gm Greek youghurt
100 gm of golden castor sugar. ( I used less amonut)

1. Divide the strawberries among four ramekins and sprinkle with icing sugar.

2. Add the strawberry syrup to the youghurt ( if you don't have this, then add the vanilla essence) and mix it till evreything is combined. Spread the mixture evenly over the fruit.

3. Preaheat the grill to high. Sprinkle the caster sugar evenly over the youghurt until it is well covered.

4. Put the ramekins on a baking sheet or into the grill pan and grill untill the sugar turns dark brown and caramises.
Leave for 15 minutes or untill the caramel is cool enough to eat, or chill for upto 2 hours before serving.

I used my blow torch for caramelising the suagr.