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']
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.
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.
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