Gingered Caramel And Yogurt Dip 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

YOGURT CURRY DIP

Fresh, light-tasting, and flavorful homemade dip with Greek yogurt and just a hint of sweetness. Perfect for veggie platters, crackers, and more (we even like apple wedges as dippers).

Provided by lutzflcat

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 35m

Yield 4

Number Of Ingredients 5



Yogurt Curry Dip image

Steps:

  • Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 4.7 g, Cholesterol 2.8 mg, Fat 1.3 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 19.9 mg, Sugar 3.8 g

1 cup low-fat Greek-style yogurt (such as Fage Total 2%)
1 tablespoon Major Grey mango chutney
2 teaspoons curry powder
1 teaspoon peeled and grated fresh ginger root
1 teaspoon fresh lime 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

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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