YOGURT BRÛLÉE WITH MANGO AND PAPAYA

1¼ cups heavy whipping cream

1 500-gram container (about 2 cups)

Total Greek yogurt

½ cup Demerara sugar

1 ripe mango

1 small papaya

1 lime, zested and juiced

1. In a large bowl whip the cream until stiff. Fold in the yogurt, and spoon into a serving dish. Sprinkle the Demerara sugar over the top, and refrigerate for at least 24 hours. The sugar crystallizes and forms a crispy topping.

2. Peel and dice the mango and papaya into a small bowl. Stir the lime zest and juice into the fruit mix. Serve the fruit alongside the brûlée.

MAKES 4 SERVINGS