Recipe information
Yield
6 Servings
Ingredients
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)
Caramel
1
cup sugar
1
/4 cup water
Need to make a substitution?
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.