Cherry Cheesecake Creme Brulee

Place the sugar and 1/4 cup water into a small saucepan. Sprinkle the gelatin over top and rest for 10 minutes until the gelatin starts to puff over the surface. Bring to a simmer over low heat and cook 1 to 2 minutes, stirring occasionally until the sugar and the gelatin melt. Pour into a small bowl and cool on the countertop until room temperature.

Meanwhile, add the cherries to the small saucepan where you cooked the gelatin. Add ¼ cup of water and bring to a boil over medium heat. Cook 5 to 10 minutes until the cherries become soft and a light sauce forms. Divide the cherries and their sauce between 4 1-cup ramekins. Set aside.

Place the cream cheese in a large bowl. With an electric mixer on high speed, beat in the yogurt. Beat in the gelatin mixture and pour over the cherries in the four ramekins. Cover with plastic wrap and chill at least one hour.

Before serving, sprinkle one tablespoon each of the sugar over the cream cheese mixture. With the mini torch ignited, guide the flame evenly over the sugar of each ramekin until the sugar bubbles and turns golden. Serve immediately.

Before serving, sprinkle the top of each cheesecake with one tablespoon of the raw sugar. Holding a small propane torch so that the tip of the flame touches the sugar, guide the flame over the top of the sugar until it melts and turns golden brown. Serve immediately.

Nutritional stats per serving (1 cheesecake): 193 calories, 4 g protein, 34 g carbohydrates, 5 g fat (3 g saturated), 18 mg cholesterol, 0 g fiber, 162 mg sodium