Yogurt replaces the heavy cream in this healthy caramel yogurt dip, without all the fat, calories, corn syrup, or 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 Homemade Apple Enchiladas.
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.
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.
Healthy Caramel Yogurt Dip
Ingredients
- 6 oz plain yogurt, dairy free if desired
- 2 tbsp pure maple syrup or agave
- 1/8 tsp salt
- 1/4 cup coconut sugar, brown sugar, or date sugar
- 1 tsp pure vanilla extract
Instructions
- (If you don’t have a stove, just stir all ingredients together. The cooking step just helps to dissolve the sugar more fully.) In a very small saucepan, combine all ingredients except the yogurt and vanilla extract. Heat very gently, stirring continuously until the sugar dissolves. Turn off the heat and stir in the vanilla extract and yogurt. Allow to cool. This gets thicker in the fridge if you let it sit overnight. Store leftovers in the fridge for up to 4 days.View Nutrition Facts
Easy Healthy Snack Ideas:
OMG! You’re BRILLIANT!! –GlutenNaziMom
this is so awesome!
ugghhh i remember those braces days.. >-<
Please explain, why is coconut brown sugar and where can it be found. I’ve never heard if it. I can’t wait to try this recipe.
And, about how much is 17 gram serving size?
I always want something I can’t have. Isn’t everybody like that? Well, at least caramel is something I can have whenever I want it.
Hi Katie, I’m with you on the caramel obsession. I love your blog, I just love this healthy Caramel Yogurt Dip!
My mom emailed me this a few days ago knowing that I often make caramel sauce in the fall for apple dipping. Fortunately, I didn’t get around to trying it until this morning. I saw the comments about dairy yogurt curdling just in time (the pan was on the heat when I double checked recipe!). Did not allow mixture to boil, just warmed enough to become smooth & the mixture did not curdle at all. Mom liked it very much. 🙂
Could I omit the vanilla? is it essential? I tend to react to it sometimes, especially if it in an unbaked item, so I like to avoid it. But I love caramel and apples!
I love this site. I thought I was on my own trying to make tasty food with alternative healthier ingredients than the norm. However, my experiments haven’t always turned out edible so these delicious recipes are a life saver. Knowing the correct amount of ingredients to combine in order achieve the desired result would take me another lifetime. This site has saved years of throwing food away to the birds who very often also can’t eat what I offer to them! Due to health problems I can’t eat chocolate or wheat/gluten products so any more recipes without those would really help. Cooking programmes on tv are so unhealthy I am sure its all a secret plan to kill everybody off! Also ready made non -gluten products without sugar is impossible to find in the UK, so your recipes are a revelation. How about some savoury titbits too.
Great taste – but mine turned out really liquidy. I used Nancys soy yogurt and didnt boil (to keep the strains alive). Maybe thats why?
I just made this sauce and it is wonderful. I have a couple of suggestions. Katie mentioned yogurt of choice but her suggestion was a non-dairy coconut based yogurt. If regular yogurt was used there is a good chance it would curdle. I didn’t have plain Coconut So Delicious yogurt available so I used Vanilla So Delicious and cut the vanilla in half. If the sauce is thin 1/2 tsp guar gum can be added with the brown sugar and agave and it will thicken up the caramel sauce very nicely. I also used my emersion blender on the warm sauce to make sure there were no lumps. It was perfect!