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:
I am allergic to milk and corn products…So that cuts out many foods.
I haven’t had carmels in years! I can’t wait to make this!
Thank you!
Amazing Dip. It looks so perfect!! although i just got one question; I can use also Greek yogurt for this recipe?
Hey, I didn’t look through all the comments so I don’t know if someone may have already mentioned this, but I believe you are supposed to “stabalize” yogurt first before cooking with it (unless you are baking with it). Google stabilizing yogurt for cooking and you should find it. I believe you mix cornstarch with a bit of water and add it into the yogurt in a saucepan? I think there are a few methods. Also, bringing it to room temp before adding it to recipes can help.
Once I was supposed to make caramel sauce and it turned out as caramel cake.
i have to do it!!! awww!!!!1 <3
Could this be on low in a crock pot to stay warm during a party?
You can always experiment! If you do, be sure to report back!
I know a lot of these comments are a few months old now, but everyone talks about cooking the yoghurt when I’m pretty sure the recipe says not to do that (unless the recipe has been changed since then?). I used greek yoghurt and didn’t even bother heating the other ingredients, I just mixed them all together. I used maple syrup and regular dark brown sugar and it worked fine. It was quite rich though! I shouldn’t have eaten all the yoghurt after I used it as a dip for apple pieces!
I think it’s important to use the coconut sugar ’cause it already has the rich brown caramel taste AND color! I tried it with regular brown sugar and it’s just not the same…
Can this mix well in coffee??
I make this with Fage 0% Greek yogurt and it is delicious! I actually put in 300% of the yogurt, so maybe it is not as decadent, but every time I make it I laugh about the comment in the recipe that it will thicken in the refridgerator – in almost a year it has NEVER made it that far! For those asking about cooking the yogurt, you don’t. It goes in AFTER you’ve melted the sugar a bit. In fact, don’t wait too long or it might get a little clumpy. I add my yogurt right after mixing in the vanilla and it is smooth and creamy. Thanks for such a wonderful recipe!
I can’t wait to try this so I can add it to my bento lunch box and dip in popcorn and apple slices!