Best 3 Gingered Caramel And Yogurt Dip Recipes
Indulge in a symphony of sweet and tangy flavors with our delectable Gingered Caramel and Yogurt Dip. This versatile dip tantalizes your taste buds with a harmonious blend of ginger, caramel, and yogurt. Perfect for any occasion, it elevates fruit, crackers, and cookies to new heights of deliciousness.
For a refreshing and light treat, whip up our Yogurt Parfait with Gingered Caramel Sauce. Layers of creamy yogurt, crunchy granola, and the irresistible gingered caramel sauce create a delightful dessert experience. Or, transform your breakfast routine with our Gingered Caramel Yogurt Bowl. This nutritious bowl combines yogurt, fresh fruit, and a drizzle of gingered caramel sauce for a vibrant and flavorful start to your day.
Craving something sweet and indulgent? Our Gingered Caramel Popcorn is the answer. Perfectly popped kernels are coated in a luscious gingered caramel glaze, resulting in a crunchy, addictive snack that satisfies your sweet tooth. And for a unique twist on a classic, try our Gingered Caramel Apple Slices. Crisp apple slices are dipped in a gingered caramel fondue, creating a delightful treat that's perfect for parties or as an after-dinner indulgence.
With its versatility and irresistible flavor, our Gingered Caramel and Yogurt Dip is a culinary masterpiece that will elevate your culinary repertoire. Dive into the recipes and embark on a journey of taste sensations that will leave you craving more.
GINGER & MINT DIP WITH FRUIT
Enjoy this simple and tasty dip made using yogurt, ginger and mint and served with fruits - ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, mix dip ingredients with wire whisk until smooth. Cover; refrigerate at least 15 minutes to blend flavors.
- On each skewer, alternately thread 3 raspberries and 2 melon cubes. Serve with dip.
Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 17 g, TransFat 0 g
CARAMEL YOGURT
Provided by Harold Mcgee
Categories dessert
Time 1h15m
Yield 4 half-cup servings
Number Of Ingredients 4
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
CARAMELIZED GINGER AND GINGERED CARAMEL
Caramelized ginger is little pieces of ginger root that are candied and coated with crystal sugar. They are very spicy hot, almost like a pepper, except that they are sweet as well. I've heard that they are excellent for the digestion and can be taken after food. But, they are excellent as candy any time! Gingered caramel is just caramel with ginger flavoring.
Provided by hcnj4833
Categories Chutneys
Time P1m30DT25m
Yield 1/4 cup
Number Of Ingredients 4
Steps:
- Caramelized Ginger: Cut a ginger root to fit into a plastic bowl with a lid.
- Cover the ginger root pieces in sherry.
- Let this sit until the ginger is fully soaked through with sherry, which can take a month or more.
- The ginger will be dark tan in color and firm and somewhat stringy in texture.
- It will be almost translucent.
- Remove the ginger root from the sherry and set the sherry aside for later.
- Cut the rind off of the ginger root and cut the inner portion into pieces about the size and thickness of 1/2 a dime.
- Put the small ginger pieces into a bowl and cover completely with sugar.
- I had about 1/4 cup of ginger and I put in about 3/4 cup of fine grained white sugar.
- Add back about 2 tablespoons of the sherry.
- The resulting mixture, with the ginger pieces in it, is a thickish but runny syrup.
- Put a mound of sugar (at least a cup) on a plate or in a small bowl and set it aside where you can reach it when you are standing at the stove.
- Cook the ginger/sugar/sherry mixture on the top of the stove until it boils but not until it darkens, (i. e., remove it from the heat before the sugar starts to burn).
- Stir a couple of times while the mixture is heating.
- Use a slotted spoon and remove the ginger pieces from the boiled liquid and plop them onto the sugar mound, keeping them separate from each other as much as possible.
- Spoon more granulated sugar over the top and let this sit for about 1 minute.
- Then stir the whole thing to coat the ginger with sugar.
- Let it sit for 5 minutes, then remove the ginger pieces and set them on a piece of baking paper to air dry.
- Gingered caramel: The boiled sherry/sugar stuff that's still in the pan can be boiled up again for about 30 seconds.
- Just as it starts to brown, remove it from the heat and add two or three tablespoons of butter.
- Let it cool for a few minutes and then pour the now very thick caramel onto more baking paper.
- This is fantastic caramel!
- Notes: This recipe starts with about 2 four inch pieces of ginger root and the yield is about 1/4 cup of caramelized ginger and about 1/3 cup of gingered caramel.
- I happened to have cooking sherry on hand so that is what I used.
- I had purchased two or three small (maybe 4 inches long) pieces of ginger root and I had not used them for anything.
- I had heard that you can soak your ginger in sherry to preserve it so I had cut the roots into 2 inch pieces, give or take, and covered them in sherry in a plastic bowl with a lid.
- I forgot about the ginger and it sat on my kitchen counter for 4 or 5 months.
- Possibly it would have been ready to caramelize a lot sooner than that but it was in perfect condition for this recipe after months of sitting.
Nutrition Facts :
Tips:
- To make the caramel sauce, use a heavy-bottomed saucepan. This will help prevent the sugar from burning.
- Be careful not to overcook the caramel sauce. Once it reaches a deep amber color, remove it from the heat.
- If you don't have any ginger powder, you can substitute ground ginger or freshly grated ginger.
- To make the yogurt dip, use a Greek yogurt. This will give it a thicker consistency.
- If you don't have any honey, you can substitute maple syrup or agave nectar.
- Serve the dip with your favorite fruit, cookies, or crackers.
Conclusion:
This gingery-caramel sauce and yogurt dip is a delicious and versatile snack or dessert. The caramel sauce is rich and flavorful, with a hint of ginger, while the yogurt dip is creamy and tangy. Together, they make a perfect combination that is sure to please everyone.
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