• 1 ½ cup raspberries (375 ml)
• 3 tablespoons honey (45 ml)
• 2 cups vanilla yogurt (Greek or Mediterranée) (500 ml)
• 1/3 cup brown sugar (85 ml)
• 2 drops vanilla extract

1. Spread raspberries in 4 cups of about 250 ml (1 cup) each. Coat with honey.
2. Pour yogurt without mixing it with honey and raspberries. In a bowl, mix brown sugar and vanilla.
3. Sprinkle this mix over yogurt. With a pastry blowtorch, caramelize brown sugar. Serve immediately.

Lactose intolerant? Replace the regular yogurt by our Vanilla Lactose free Greek yogurt !