Special Diet

  • 1 small mango, peeled, stoned and thinly sliced
  • 2 passion fruit, flesh scooped out
  • 300 g (10 oz) low-fat natural yogurt
  • 200 g (7 oz) low-fat crème fraîche
  • 1 tablespoon icing sugar
  • few drops vanilla extract
  • 2 tablespoons demerara sugar

Arrange the mango slices in 4 ramekins.

Stir together the passion fruit flesh, yogurt, crème fraîche, icing sugar and vanilla extract in a bowl, then spoon the mixture over the mango. Tap each ramekin to level the surface.

Sprinkle over the demerara sugar and cook the brûlées under a preheated hot grill for 1–2 minutes until the sugar has melted. Chill for about 30 minutes, then serve.

Like This? Try These
More on Food