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GRATIN - Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt

GRATIN - Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt Categories:
Nb persons: 6
Preparation time:
Total time:

Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt Recipe courtesy of Bobby Flay Show: Brunch at Bobby's Episode: Impress Your Guests Rated: 5 stars LEVEL:Easy INGREDIENTS RASPBERRY HONEY YOGURT:
    1 cup  nonfat Greek yogurt
    3 tablespoons  raspberry honey
    1 cup  whole milk
    4  eggs
    1 cup  all-purpose flour
    4 tablespoons  unsalted butter, melted, plus a few tablespoons softened butter for greasing
    2 tablespoons  light brown sugar
    2 tablespoons  pure cane sugar
    1 teaspoon  pure vanilla extract
    1/4 teaspoon  fine sea salt
8 ripe, slightly firm fresh apricots, halved, pitted and quartered
    1 cup  fresh raspberries
    1 cup  low fat granola, such as Kellogg's
    1/2 cup  sliced almonds

Special equipment: 2-quart gratin dish

For the yogurt: In a small bowl, mix the yogurt and honey together. Refrigerate until ready to use.
For the gratin: Preheat the oven to 425 degrees F. Butter a 2-quart gratin dish with the softened butter.
In a medium bowl, whisk together the milk and eggs. Whisk in the flour, melted butter, brown sugar, cane sugar, vanilla and salt, until smooth. Pour the batter into the gratin dish and arrange the apricot slices and raspberries on top. Bake for 20 minutes.
Take the gratin out of the oven, and sprinkle the top with the granola and almonds, and bake until the batter is light brown and set, and the fruit is tender, 5 to 10 more minutes. Let cool for 20 minutes before serving.
Serve with a dollop of the raspberry honey yogurt.

Recipe uploaded with Shop'NCook for iPhone.

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