Caramel Yoghurt


How easy is this? Combine rich Greek yoghurt with whipped cream, sprinkle with brown sugar, place in the fridge and you have a luscious caramel-topped creamy treat an hour later.


  • 200 ml whipping cream
  • 200 g thick Greek yoghurt
  • 3 tbsp soft dark brown sugar


Whip the cream in a bowl until peaky. Lightly fold in the Greek yoghurt, using a spatula or large spoon, then pour into a wide, shallow bowl.

Scatter the soft brown sugar evenly over the surface. Cover and chill for 1 hour, until the sugar melts to form a caramel syrup.

When ready to serve, swirl the caramel sauce through the yoghurt. Serve with poached fruits, pies and tarts, chocolate cake, or as you would any rich cream.