breakfast, recipe, snack, sweet

Yogurt Sundae with Coffee Bourbon Caramel

Life would be incredibly sad without dessert. But you can’t have a monster piece of chocolate layer cake with double fudge frosting every day!

(Who am I kidding, if I could I totally would)

A dessert on the lighter side can sometimes be tremendously appreciated, especially after a large meal or when you want something to cradle between your knees during a film after a long day at work.

This yogurt sundae is the dessert I love eating during the week. It contains yogurt, fruit, nuts, and just enough decadent Coffee Bourbon Caramel Sauce to make it really special. This is the perfect dessert for when you’re in the mood for something sweet/salty, because of the salted pistachios that pair perfectly with the pear. Or perhaps it is the tanginess of the unsweetened yogurt that softens the sweetness of the caramel. Or maybe it’s the subtle coffee and bourbon flavours of the caramel that make the sauce aromatic at first and finishes as sweet.

And the best part? This caramel can be your secret weapon for when you have unexpected dinner guests- it makes a fabulous topping for just about anything- fruits, ice cream, pound cake, or simply to sweeten your coffee. It’ll keep for a couple weeks in your fridge for when you need it- that is, if it’ll last that long!

Yogurt Sundae with Coffee Bourbon Caramel

Ingredients:

 (Coffee Bourbon Caramel Sauce)
–  2 cup sugar
– 1/2 cup brewed coffee
– 1/3 cup whipping cream (35%)
– 2 tsp fresh lemon juice
– 2 tbsp bourbon
– 3 tbsp salted butter
– 3 tsp instant espresso powder

(Yogurt Sundae)- portions are per serving
– 1/4 cup coffee bourbon caramel
– 2/3 cup plain yogurt- your choice of full fat, low fat, or greek
– 1 bartlett pear, diced
– 1 tbsp chopped salted pistachios

Directions:

(to make the caramel)
1. Add sugar and 1/4 cup brewed coffee to a boil in a saucepan. Simmer until dark amber in colour, about 20 minutes. Remove from immediate heat.
2. Add the cream and stir, then add the lemon juice, bourbon, butter, and espresso powder. Stir until fully combined. Allow to cool completely before making the sundae; alternatively, place it in a glass jar and put directly in the fridge.
Note: the caramel can be made a couple days in advance and stored in the refrigerator. Makes about 2 cups of caramel sauce.

(to assemble the sundae)
3. Alternate layers of caramel, yogurt, and pears, and finish with the pistachios on the top.
Can be made in advance and stored in the fridge before serving. Must be served the same day it was assembled.

  • This looks and sounds so delicious! I'm pretty much sold on anything as soon as I see caramel 😉

  • Thanks Katrina! 🙂

  • This looks wonderful, Hilary! I love how you combined healthy yogurt and pears with a decadent bourbon caramel sauce, so you can be a little naughty and healthy at the same time! It was so nice meeting you this past weekend — you have a lovely blog. 🙂

  • Thanks Amanda! And it was a pleasure meeting you as well 🙂