Healthy Crème Brûlée

Oxymoron? Not today, my friends.

This is a must-have in your dessert-fix arsenal. This recipe definitely assaults the classic crème brûlée in terms of preparation, tradition, and overall authenticity, but who has the time (and patience) to make this burnt-top custard on the reg? Not I.

And this recipe’s taste is rich, texture creamy, and the caramel touch makes it borderline addictive.

You’re only four ingredients away from this:


Hidden at the bottom is your favorite fruit preserve. Today I had apricot jam on hand, but I’m usually partial to strawberry, blueberry or raspberry.

Healthy Yogurt Crème Brûlée

by GK

Cook Time: 10 minutes under broiler

Ingredients (1 serving)

  • 8 oz yogurt
  • 1/4 cup apricot preserves
  • 1 tbsp brown sugar
  • Banana for garnish


Assemble the ingredients and begin layering, first coating the bottom of a ceramic bowl with a fruit preserve.



Then comes the yogurt. I use full-fat yogurt always, as I find the low-fat variety of most things less delicious and ultimately less real/healthy. Plus, you’re cutting corners in so many other ways, it’s worth it to use the full-fat!


Atop the yogurt, sprinkle the brown sugar. You can use turbinado sugar as well.


For a crispy, caramel finish, put under the broiler on its highest setting. Depending on how powerful your broiler is, the crisp-factor could be a little low. If you want that guaranteed crack-with-a-spoon experience, use a blow torch to flash caramelize the top of the crème brûlée.

Alas, I don’t have a blow torch – to say nothing of my oven’s sub-par broiling skills. But, it did the job!


Ta da!


Let sit in the refrigerator for an hour or until completely cooled throughout. Garnish with banana (or apricots, if you can find any/they are in season). Any complementary fresh fruit of your choice will work.



Now all I need is a spoon…


Bon Appetit!

xo Aylin

Fig Toffee Cake



Right now my home smells like Christmas cookie comfort, only it’s not a batch of cookies that just popped out the oven.

Inspired by my forever-craving for the fig season to come back in full swing—sigh, until August—and Angela’s creation, this cake is nut-less, dairy/egg-free and made with whole-wheat flour.

It’s dense like a pie, but lighter than most pies and worthy to be called a more-than-one-piece occasion. It’s better warm, because it is softer and the scent of the cinnamon and fig is so comforting. You will absolutely love this one!


Fig Toffee Cake



For Cake:

– 1 1/2 cups figs, chopped

– 1 1/2 cups almond milk

– 1 tsp baking soda

– 1/4 cup butter

– 1/4 cup brown sugar

– 1 1/2 cups whole-wheat flour

– 2 tsp cinnamon

– dash of salt

For Syrup:

– 1/4 cup brown sugar

– 2 tbsp butter

– 1 tbsp honey

– 1 tbsp almond milk

– dash of salt

Makes 1 cake that you’ll be hesitant to share…


Cut the figs into fourths and boil in the almond milk for 1-2 minutes, making sure not to burn. Remove the pan from the stove and add the baking soda.

Meanwhile, mix the softened butter into the brown sugar. When evenly mixed, combine with the almond milk and fig mixture. Mix until well combined.

Next add the dry ingredients until evenly distributed.


Spread evenly into a glass baking dish.


Bake at 375 degrees Fahrenheit for approximately 30 minutes. Keep an eye out. When it is ready, it should be firm, but moist.


Prick with a fork and the pour syrup on top so that it sinks into the holes and gets into the fiber of the cake.


The syrup involves simply melting together the honey, butter, brown sugar, and almond milk in a saucepan. Do not burn!


Cut your piece and enjoy.




The first of many…

Enjoy next to a warm glass of almond milk, spiced with some chai, vanilla or cinnamon.

Bon Appetit!

xo Aylin