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Cinnamon banana caramels

Any fruit can be used to make this instant version of crème brûlée. The fruit is topped with Greek style yogurt - a lower-fat alternative to thick cream, very handy to have in the fridge for serving with desserts - then topped with raw sugar and grilled to a rich caramel topping.

Cinnamon banana caramels
Food in a Flash
Cinnamon banana caramels

Ingredients

4 bananas
¼ teaspoon ground cinnamon
300 g Greek-style yogurt
⅓ cup (75 g) raw sugar

Preparation

  1. Preheat the grill.
  2. Peel and slice the bananas, cutting each one into about 16 slices.
  3. Divide the slices among four 1 cup (250 ml) ramekin dishes and sprinkle with the ground cinnamon.
  4. Spoon the yoghurt over the banana slices to cover them completely.
  5. Sprinkle 1 tablespoon of sugar evenly over each dessert.
  6. Place the dishes on a baking tray and put them under the grill.
  7. Cook for about 1 minute or until the sugar melts into the yogurt - keep watch to make sure that it does not burn.
  8. Remove from the grill and leave to cool for a few minutes before serving.

Serves 4
Preparation: 10 minutes
Cooking: 10 minutes


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