Salted Caramel Yogurt with Chocolate Shell

20 minutes
4-5 servings

960 g FAGE Total 0%, 2%, 5%

230 g caramel sauce, slightly melted

1 teaspoon flaky sea salt


Chocolate Shell:

120 g dark chocolate chips

Mini pretzel, cut into pieces

Peanuts, chopped

  1. In a large bowl, combine yogurt, caramel, and salt until smooth. Set aside.
  2. Add chocolate chips to a microwave safe bowl and melt in 30-second increments until smooth.
  3. Add about 240 g of yogurt mixture to 260-280 g ramekins.
  4. Distribute the melted chocolate across the ramekins and pour over the yogurt mixture and top with pretzel and peanuts.
  5. Place in the freezer for 10-15 minutes or until the chocolate is solid.