Ginger Yogurt with Berries and Crunchy Caramel

• 6 (7-ounce) containers plain Greek yogurt
• 1 (4-ounce) package crystallized ginger, minced (about 3/4 cup)
• 1 small container raspberries
• 1 small container blackberries
• 1 small container blueberries
• 1 (8-ounce) container strawberries, hulled, halved (quartered if large)
• 1 cup sugar
• 1/4 cup water

1. Mix yogurt and ginger in medium bowl; spread in large shallow serving bowl.
2. Cover yogurt with berries.
3. DO AHEAD Can be made 4 hours ahead; cover and chill.
4. Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves.
5. Increase heat; boil without stirring until mixture is dark caramel color, swirling pan occasionally, about 7 minutes.
6. Immediately pour hot caramel over berries, avoiding pouring down inner sides of bowl.
7. Let stand until caramel hardens, about 5 minutes, and serve.

containers, ginger, container raspberries, blackberries, blueberries, container strawberries, sugar, water

Taken from www.epicurious.com/recipes/food/views/ginger-yogurt-with-berries-and-crunchy-caramel-239055 (may not work)