Ingredients

• 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

Instructions

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