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
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Susan says
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!
Sylvia Dewy says
Amazing Dip. It looks so perfect!! although i just got one question; I can use also Greek yogurt for this recipe?
Amanda says
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.
Faith says
Once I was supposed to make caramel sauce and it turned out as caramel cake.
evelyn says
i have to do it!!! awww!!!!1 <3
Tianna Burroughs says
Could this be on low in a crock pot to stay warm during a party?
Unofficial CCK Helper says
You can always experiment! If you do, be sure to report back!
Kirsty says
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!
Jan says
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…
Jessica says
Can this mix well in coffee??
Wendy says
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!
Jo says
I can’t wait to try this so I can add it to my bento lunch box and dip in popcorn and apple slices!
Samantha says
Do you think this is too sticky for someone currently wearing braces? Might be a great alternative for my daughter who has braces now.
Rose says
There are two reasons orthodontists don’t want people eating caramel when wearing braces – 1) the hard caramel can get stuck to the brackets, causing damage 2) teeth are more susceptible to decay and discoloration when wearing braces.
That said, this looks more like a caramel sauce than a hard caramel. I think the recommendation is more for the taffy-like hard caramels than the sauces because the taffy-like candies will get stuck and possibly bend the wires and brackets. As for the sugars, she may just want to try to brush and use mouthwash more frequently to avoid the problems with decay… though, I can’t say that I did when I had braces. 😀
Sharon Densmore says
Been looking for something good for my grandson he loves dipping, I know he will loves this. Thank you
Ara says
I can’t print this recipe
Chocolate Covered Katie says
This is an older recipe. All recipes posted around late 2014 or after are printable. For older ones, just copy and paste into a word document 🙂
Shani says
This also makes a delicious frozen yogurt. Just freeze it in a shallow container and scoop!
Jean says
How many servings are in the recipe? How much equals 1 serving or 23 calories?
Jason Sanford says
Hi, 17g is a little over a tablespoon, so it would be per tablespoon. Hope that helps!
Kat says
Ooo! This looks good!
And dairy free, yay! I’ve missed caramel so much!