Ginger Yogurt with Berries and Crunchy CaramelBrian Leatart
Assemble the berries and yogurt up to a few hours ahead, then pour the caramel over shortly before serving.
Recipe information
Yield
Makes 6 servings
Ingredients
1. Berries and yogurt
6 (7-ounce) containers plain Greek yogurt
1 (4-ounce) package crystallized ginger, minced (about 3/4 cup)
1 small container raspberries
1 small container blackberries
1 small container blueberries
1 (8-ounce) container strawberries, hulled, halved (quartered if large)
2. Caramel
1 cup sugar
1/4 cup water
Preparation
- Berries and yogurt
Step 1
Mix yogurt and ginger in medium bowl; spread in large shallow serving bowl. Cover yogurt with berries. DO AHEAD Can be made 4 hours ahead; cover and chill.
- Caramel
Step 2
Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is dark caramel color, swirling pan occasionally, about 7 minutes. Immediately pour hot caramel over berries, avoiding pouring down inner sides of bowl. Let stand until caramel hardens, about 5 minutes, and serve.
