Ingredients

• 16 ounces plain 2% Greek yogurt
• 1 teaspoon pure vanilla extract or 12 vanilla bean, split lengthwise, seeds scraped
• 1 pint fresh blueberries, raspberries, blackberries, or strawberries (or a combination)
• Granulated sugar
• 2 teaspoons fresh lemon juice
• 1/2 cup granola
• 8 teaspoons turbinado sugar

Instructions

1. Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Put the berries in a small saucepan, add 1/4 cup water, and simmer until just softened, about 5 minutes. Add granulated sugar to taste and stir in the lemon juice. Let cool slightly.
3. Divide the fruit among four 8-ounce ramekins and top with the granola. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using). Cover and put in the freezer for 5 minutes.
4. Sprinkle 2 teaspoons of turbinado sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving.