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Nutrition Facts
Serving Size 264 g
(Approx. 4 Servings)
Amount Per Serving
Calories 220 Calories From Fat 10
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 55 mg 2%
Total Carbohydrate 42 g 14%
Dietary Fiber 2 g 8%
Sugars 31 g
Protein 13 g
Vitamin A 2% Iron 8%
Vitamin C 80% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
No Bake Greek Yogurt Crème Brûlée
Prep Time
2 hours
Cook Time
Total Time
2 hours
4  People


Recipe makes 4 Servings

16 Oz plain nonfat Greek yogurt
1 Tsp Nielsen-Massey Vanilla Bean Paste
2 Tbsp maple syrup, divided use
16 Oz frozen strawberries
1 Tbsp lemon juice
1/2 cup(s) Cerealology Fruit & Maple Crunch
4 Tbsp granulated sugar
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Combine yogurt, vanilla paste and 1 tablespoon of maple syrup, then set aside.
Heat strawberries in a small sauce pot over medium-low flame, add in lemon juice and remaining maple syrup.
Cook strawberries for several minutes until softened. Gently smash them with a fork or with the back of a spoon.
Spoon fruit into four individual ramekins and top with the Cerealology Fruit & Maple Crunch.
Top with yogurt and vanilla mixture, then smooth the top.
Place in the freezer for 15 to 20 minutes; you do not want them to freeze.
Sprinkle with granulated sugar, then using a kitchen torch begin to caramelize the sugar moving the torch back and forth.


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