Caramel Yogurt Dip

Everyone wants what they can’t have.

That guy who liked me for two years in high school? I took his phone calls, notes, and attention for granted, only becoming interested in him after he finally gave up and asked out another girl.

Likewise, I never gave caramel a second thought until 7th grade when the braces went on, which warranted forbidden all things sticky and sweet. I suddenly found myself craving caramel like crazy, and no amount of chocolate consumption would alleviate this desire. (I did cheat a few times—come on, didn’t everyone?—both with caramel and chewing gum.)

The day the braces disappeared, I bought a container of Marzetti caramel dip and polished off the entire thing with Fuji apple slices, another restriction on the metal-mouth diet. I’ve been a caramel lover ever since.

Yogurt replaces the heavy cream in this healthier caramel dip without all the fat, calories, corn syrup, and artificial ingredients. The result is a lusciously thick dip perfect for sliced apples, bananas, graham crackers, pretzels, pineapple, or anything else you wish came covered in caramel.

It also tastes amazing served over ice cream or my recipe for Apple Enchiladas.

(makes about a cup)

1 container plain yogurt of choice (such as So Delicious) (170g)1/8 tsp salt2 tbsp agave or pure maple syrup (30g)1/4 cup coconut brown sugar or regular brown sugar, sucanat, or date sugar (30g)1 tsp pure vanilla extract

In a small saucepan, combine all ingredients except vanilla extract. Slowly bring to a boil, then stir for about a minute until the sugar is all dissolved. (You might be able to do this in the microwave, but I’ve not tried.) Remove from the heat, stir in vanilla extract, and allow to cool.

Note: readers have reported that certain brands of yogurt can’t be boiled so instead you might want to simply combine all ingredients together without heating.

View Nutrition Facts

Question of the Day:

Have you ever wanted something you couldn’t have?

Other examples I can think of in my life include my sister’s gorgeous wavy hair, my best friend’s perfectly tanned skin, and pretty much everything at Anthropology. (Technically I could buy the $200 dresses at Athropology; but it wouldn’t be very responsible of me. Instead I usually skip going in altogether. I know myself too well.)

Link of the Day:

………………………Easy Vegetarian Chili

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Now at Pinkberry: Greek Yogurt and Great Savory Bowls!

Did you know that Pinkberry now has greek yogurt? Not a "greek" frozen yogurt, but a bonafide greek yogurt, and they use it to make some great bowls! Yes, Pinkberry's not just about froyo anymore.

I was recently invited to the Pinkberry headquarters in Santa Monica to do a blind tasting of greek yogurts and try their new Powerbowls. When else will I get a chance to visit their headquarters??

When I eat yogurt at home, I usually just add fruit and granola to it - maybe honey. That's it, and you probably do, too. But Pinkberry has been getting quite creative with their greek yogurt! I was amazed by their Sunflower Cucumber combination in which they top their greek yogurt (named "Pinkberrygreek") with cucumber, sunflower seed bites (like sunflower cookies), olive oil, and chili powder.

You don't have to have dessert at Pinkberry, you can have something savory too! I never thought of making something like this with yogurt, and was very pleasantly surprised. It was sweet and savory, silky and crunchy. This bowl has a very Mediterranean flavor to it, and will make a great light meal or snack. I'm already itching to go to a Pinkberry to get this.
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