Love the combo of creamy dessert with sweet sweet caramel and salty sea salt flakes? But want something a little more waistline-friendly. Then this Easy Salted Caramel Yoghurt might just become your new best friend.
It couldn’t be easier.
Just sprinkle brown sugar on the top of Greek Yoghurt and let the magic ingredient of time deliver you the most decadent yogurt experience.
Although that being said, if time isn’t on your side (and you like the sugary crunch of brown sugar between your teeth) you can just savor it straight away.
Feel free to play around with different yoghurt types. While I love it with a traditional full fat creamy Greek yoghurt, it’s also amazing with a good coconut yoghurt or even on this dairy-free Cashew yoghurt.
OMG and I just had the idea to make a tahini base (with equal parts tahini and water) and then let some brown sugar caramel elevate it to a nutty, salty amazingness.
Which reminds me – my boys LOVE this with peanut butter swirled in at the end.
Seriously endless possibilities.
Easy Salted Caramel Yogurt
Ingredients
- 1/3 cup Greek yoghurt
- 1-2 teaspoons brown sugar
- tiny pinch sea salt flakes (optional)
Instructions
- Place yoghurt in a pretty glass, bowl, jar or cup. Sprinkle over brown sugar.
- Refrigerate for 1 hour (or longer if you like) or until the brown sugar has dissolved to create a caramel sauce on top of the yoghurt.
- Sprinkle with sea salt flakes (if using) and eat with dainty teaspoons.
Variations & Substitutions
short on time – skip the wait time and enjoy the delightfully sugary crunch of the brown sugar.
Keto / ultra low carb – use a sweetened low carb protein powder instead of the brown sugar. You may like to double the amount.
vegan / dairy-free – use your fave dairy-free yoghurt, or make an alternative dairy-free base with tahini and water or almond butter and water. Or cashew butter and water.
higher protein – stir in collagen powder or your fave protein powder with the yoghurt before sprinkling on the brown sugar. If your protein powder is sweetened you may like to reduce the brown sugar.
different dairy-base – instead of yoghurt try cottage cheese (for a rice pudding style texture) or marscapone or smooth ricotta (for a caramel cheesecake vibe).
more fancy / for entertaining – swirl in your fave peanut butter or other nut butter at the end. Chocolate chips or shaved chocolate can also add more decadence – I’d go for white chocolate to really maximize the sweetness. Serving with fruit is another option if you like caramel flavours with said fruit.
Waste Avoidance Strategy
Greek yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.
brown sugar / sea salt flakes – keep them in the pantry.
Problem Solving Guide
bland – more sugar! or see the more fancy options above.
too runny – next time use a different yoghurt. For now stirring in a little tahini, peanut butter or almond butter will thicken things up.
Can Salted Caramel Yogurt be made ahead of time?
Yes! The longer you leave it the more the brown sugar will dissolve – I wouldn’t do it more than 48 hours ahead of time so you still get the good visual contrast.
How long does Salted Caramel Yogurt last in the fridge?
Leftovers will keep in an airtight container in the refrigerator for at least a week. Don’t freeze unless you’re planning to eat it as a frozen yoghurt snack because the yoghurt texture will go watery when defrosted.
Is Salted Caramel Yogurt healthy? Is it good for me?
Well it really depends what you’re comparing it to and how much sugar you add. Compared with ice cream it’s a lower calorie and lower sugar option. But it’s not something I’d recommend eating bucket loads of every day.
That being said yogurt does contain some protein and calcium and has the beneficial gut microbes so it does have some nutritional merits.
Is yogurt and caramel a good combination?
Absolutely! The slight tangy creaminess of the yoghurt is a beautiful contrast to the intense sweetness of the caramel brown sugar.
Add to my Old Favourite Recipes
Has anyone tried this with coconut sugar?
Would any sea saltwork?
I haven’t but coconut sugar would be fab here Erica! And yes any sea salt – just be careful with the quantity – too much can be easy.
As usual, you have inspired me. We don’t eat desserts, but I can see doing this with our regular size of yogurt serving (170 grams/ 3/4 cup) with muesli. I plan to have that for breakfast tomorrow, but also have a blood draw scheduled before breakfast, so I have time to let the caramel develop while the vampires get me. I will be trying it with Swerve brown instead of real brown sugar, which is all I keep in the house. Really looking forward to breakfast now.
ooh yum Susan! Love the idea of having it with muesli! Hope the vampires were gentle 🙂
The vampires were great, as usual. And the caramel totally made the breakfast. It was okay before, but now it’s a real keeper. We both enjoyed it.
So happy to hear that you enjoyed it Susan! I need to find some Swerve Brown to try out