This is a really interesting take on a Creme Brulee using yoghurt rather than eggs. It was very tasty and really lovely and gingery.
Rhubarb and Ginger Brulee (from WeightWtachers Weekly)
(3 WW ProPoints Per Serving)
150g rhubarb, chopped into 1 cm chunks
10g fresh ginger, grated
150ml sugar-free ginger beer
300g 0% fat Greek yoghurt
20g soft light brown sugar
Place the rhubarb, ginger, ginger beer in a pan and cover. Cook, stirring, for 3-4 mins or until the rhubarb is tender.
Drain the rhubarb and divide between 2 ramekins. Spoon the yoghurt over and sprinkle each with 10g of brown sugar.
Cook under a preheated grill for 3-5 mins or until the sugar has melted. Leave to cool for 5 mins, then serve.