Liberte Brulee’d Yogurt with Grapefruit

We’ve been having a passionate discussion at our house. One of epic proportions–which yogurt is our family favorite? It’s been weeks of buying different kinds–Greek, Aussie cultured, sheeps milk, coconut milk made, and it’s taken a good many spoonfuls to bring us down to two favorites.

No one knows how the competition got started, or why we decided that now of all times is the time to decide our favorite yogurt flavors. Alas, here we are, and it’s been a lot of fun. Lots of licking of fingers and spoons and such. Not a bad gig.

The kids all think Cotton Candy is the way to go (need we wonder why this outcome is to be?) but, I’ve settled on my own personal favorite, because it reminds me of the single, perfect cup of yogurt I ate once on my way to Switzerland. I’d never tasted anything so delicious, so rich, so perfectly mild and just-barely sweet enough to satisfy on a million different levels. And I’ve looked ever since for an American yogurt option as good that that Swiss one.

The only brand I’ve ever found close enough to rave over? Liberte yogurt.

I picked some up at the store last week on a whim. And, whooo baby. It’s been ramekins of the beautiful, brulee’s yogurt ever since. It reminds me of Creme Brulee. And Switzerland. And a perfection. All rolled together and ready to be devoured.

The yogurt is bold, flavorful, and delicious. It tastes pure and simple. And, goodnesssss, it’s good with a smidgen of grapefruit and caramelized brown sugar up top.

I’ve got a few other crafty ways to eat Liberte up my sleeve. But in the meantime, buzz to your grocer and grab a cup for four. You’ll be so glad you did.


Liberte Brulee'd Yogurt with Grapefruit


1 (6 ounce) cup Liberte Mediterrnee Yogurt, coconut
1/4 cup grapefruit, peeled and sectioned
1 1/2 tablespoons brown sugar
fresh mint for garnish


Turn oven to broil, and place oven rack in the top position. Spoon yogurt into an oven-safe ramekin. Top with grapefruit, sprinkle with brown sugar. Place ramekin on a baking sheet. Set inside oven on top rack, leaving the oven door cracked slightly. Cook until brown sugar is bubbling. Remove, garnish with mint. Serve immediately and enjoy!