This blackberry yogurt dessert is served warm! A sugar free recipe.
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It’s been ages since I posted a dessert, and although this one isn’t super low in carbs, it isn’t too bad and is definitely sugar free. It’s a combination of fresh blackberries and plain Greek yogurt, finished with a sprinkling of sweetener that is then melted. Think of it as a crème brûlée, except a lot easier!
Fill the base of a small ramekin with fresh blackberries, then cover them with the yogurt. I made two desserts at a time and split one 5.3oz pot of yogurt between them which worked perfectly.
Then sprinkle a small amount of sweetener over the top. This isn’t the time for Splenda (and yes, I know that many of you will point out that there is NEVER a time for Splenda!). I’ve tried this with granular Swerve and also xylitol. They are both good, but I think the version with Swerve came out better, and is what is shown here.
Place the ramekins under a hot broiler. The sweetener won’t melt and form a hard shell like it would if you were making a regular crème brûlée, but it will dissolve, then bubble a bit, then start to darken.
Remove them from the broiler and leave to cool for five minutes.
Underneath the yogurt, the berries will have started to cool slightly, forming a delicious warm mixture of flavors at the base of the dessert!
- ½ cup fresh blackberries
- 5.3 oz (150g) plain Greek yogurt
- 1 tbs low carb sweetener eg granular Swerve or xylitol
- Divide the blackberries between two small ramekins, filling the base. Divide the yogurt between the two ramekins.
- Sprinkle one teaspoon of sweetener over the top of the yogurt, then place under a hot broiler until the top starts to turn brown.
- Leave to cool for five minutes before serving.
5g net carbs per serving, not including sugar alcohols from the sweetener