Ginger Yogurt With Berries And Crunchy Caramel Recipes

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GINGERED CARAMEL AND YOGURT DIP

Yogurt dip goes uptown with ginger tang and smooth caramel. Fresh fruit dippers never tasted so good!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 8

Number Of Ingredients 5



Gingered Caramel and Yogurt Dip image

Steps:

  • In medium bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in yogurt and 1/4 cup of the topping until smooth. Cover; refrigerate at least 30 minutes until chilled.
  • Spoon dip into small serving bowl. Drizzle with 1 to 2 teaspoons topping; swirl with tip of knife. Sprinkle with ginger. Serve with apple and pear slices.

Nutrition Facts : Calories 100, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving (2 tablespoons dip and 6 fruit slices each), Sodium 125 mg, Sugar 16 g, TransFat 0 g

4 oz (half of 8-oz package) fat-free cream cheese, softened
2/3 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/4 cup plus 1 to 2 teaspoons caramel fat-free topping
1 tablespoon chopped crystallized ginger
4 medium unpeeled eating apples or pears, each cut into 12 slices

FRUIT & GRANOLA CRISP WITH YOGURT

Here's an easy recipe you can feel good about. Blueberries and peaches are such a delightful flavor combination. -Sue Schmidtke, Oro Valley, Arizona

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 5



Fruit & Granola Crisp with Yogurt image

Steps:

  • Divide the peaches and blueberries among four 8-oz. ramekins. Top each with caramel and granola. Microwave, uncovered, on high until bubbly, 1-2 minutes. Top each with a scoop of frozen yogurt.

Nutrition Facts : Calories 251 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 133mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 7g protein.

3 cups fresh or frozen sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
4 tablespoons hot caramel ice cream topping
4 tablespoons granola without raisins
2 cups low-fat frozen yogurt

GINGER YOGURT

Posted for the Zaar World Tour 2006-India. From the "International Vegetarian" cookbook. This yogurt is barely sweetened and ginger tangy. This is especially delicious after the traditional curry meal. Serve it on its own or as a sauce over papaya, strawberries, seedless grapes, or kiwi fruit. Note: prep time includes refrigeration time.

Provided by Bayhill

Categories     Dessert

Time 3h

Yield 4 serving(s)

Number Of Ingredients 4



Ginger Yogurt image

Steps:

  • In a bowl, combine yogurt, marmalade, brown sugar, and lemon juice; mix thoroughly. Cover and refrigerate for several hours to blend flavors. To serve, spoon into 4 dessert dishes.

Nutrition Facts : Calories 126.2, Fat 3, SaturatedFat 1.9, Cholesterol 11.9, Sodium 47.4, Carbohydrate 22.4, Sugar 22.1, Protein 3.2

1 1/2 cups plain yogurt
1/3 cup ginger marmalade or 1/3 cup chopped crystallized ginger
1/3 cup brown sugar, firmly packed
2 teaspoons lemon juice

GINGER YOGURT WITH BERRIES AND CRUNCHY CARAMEL

Provided by Kristine Kidd

Categories     Berry     Fruit     Breakfast     Brunch     Dessert     Quick & Easy     Yogurt     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10



Ginger Yogurt with Berries and Crunchy Caramel image

Steps:

  • Berries and yogurt
  • 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
  • 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.

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

YOGURT WITH GRANOLA, TROPICAL FRUIT, AND CRYSTALLIZED GINGER

Provided by Bon Appétit Test Kitchen

Categories     Fruit     Ginger     Breakfast     Brunch     No-Cook     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Mother's Day     Healthy     Low Cholesterol     Honey     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5



Yogurt with Granola, Tropical Fruit, and Crystallized Ginger image

Steps:

  • Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
  • *A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.

3 cups diced peeled tropical fruit (such as pineapple, mango, and kiwi)
1/3 cup honey
1/3 cup finely chopped crystallized ginger plus additional for garnish
2 1/2 cups plain nonfat or reduced-fat (2%) Greek-style yogurt,* divided
2 cups purchased granola (with nuts and dried fruits, if desired)

CRUNCHY YOGURT WITH BERRIES

Make and share this Crunchy Yogurt With Berries recipe from Food.com.

Provided by Redsie

Categories     Berries

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4



Crunchy Yogurt With Berries image

Steps:

  • Place berries in 4 see-through bowls.
  • Add yogurt and sprinkle with granola.
  • Top with maple syrup.

2 cups field berries
3 cups low-fat plain yogurt
4 tablespoons crunchy granola cereal, with fibre and flax seeds
1 tablespoon maple syrup

CARAMEL YOGURT

Provided by Harold Mcgee

Categories     dessert

Time 1h15m

Yield 4 half-cup servings

Number Of Ingredients 4



Caramel Yogurt image

Steps:

  • Place yogurt in a fine-meshed strainer or colander lined with cheesecloth. Place strainer over a bowl and drain for at least 3 hours, or overnight. Reserve all liquid in bowl: this is whey. There should be about 2 cups firm drained yogurt. If necessary, return enough whey to yogurt to make 2 cups.
  • In a medium saucepan, place sugar, salt and 1 cup whey. Bring to a boil, reduce heat to medium and cook, stirring frequently; adjust heat as needed so mixture does not boil over. Cook until liquid boils off and remaining syrup becomes deep brown, 20 to 30 minutes. Remove from heat.
  • Add 2 tablespoons whey to pot and stir to blend well. If mixture is too thick to stir, add another tablespoon of whey. Allow caramel to cool slightly, stirring frequently to make sure it remains fluid. (If caramel stiffens too much to stir, place over a pot of hot water and stir until fluid again.) Add 1/4 cup yogurt to pot and stir vigorously to blend. Add remaining yogurt and stir to blend fully.
  • Transfer to a covered container and refrigerate until chilled, at least 30 minutes. If desired, serve garnished with a sprinkling of cardamom, cinnamon or grated lemon zest.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 8 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 186 milligrams, Sugar 36 grams

1 quart plain whole-fat yogurt, homemade or manufactured with milk and cultures only (do not use yogurt with stabilizers or Greek yogurt, which is already drained)
1/2 cup sugar
Pinch of salt
Ground cardamom, cinnamon or grated lemon zest for garnish (optional)

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