Brown Butter Cake Pop Skewers with Berries and Lemon-Ginger Yogurt Dip | Ryan Scott

Line a plate or small sheet pan with parchment paper and set aside. 

In a large skillet, melt the butter over medium-high heat. Reduce the heat to medium and cook while swirling the pan until the butter turns golden brown. Sprinkle the sugar over the browned butter and add the slices of pound cake in a single layer. 

Gently press the cake slices into the brown butter and sugar and cook until golden brown, about 3 minutes. Gently flip the slices and remove the pan from the heat. Let the slices cook for 2 to 3 minutes more off the heat. Transfer them (and all the caramelized butter and sugar bits) to a mixing bowl and, using a fork, break up the slices into small pieces. 

Add the sweetened condensed milk, ginger, lemon zest and salt and stir until the mixture forms a dough that holds together when pressed into a ball. There should still be little bits of cake and caramel throughout the mixture; you don't want to overmix it until it is completely homogenous.   

Using a round tablespoon measure or a truffle-size scoop, portion the mixture into 12 to 14 balls. Round them gently with your hands to make them smooth, place them on the prepared plate and freeze while you make the yogurt dip. 

For the dip, in a small bowl, combine the yogurt, lemon juice, ginger and lemon zest. Add the honey one tablespoon at a time, tasting after each addition and stopping when the dip is sweetened to your taste. (Remember, the dip is going with the cake pops, which are on the sweet side, so err on the side of tangy.) 

Take the cake pop balls from the freezer and roll them in powdered sugar to coat. (Coat them generously, as the sugar might start to dissolve and soak into the cake if you do too thin of a layer.) Skewer two cake pop balls per stick, alternating with the strawberries and blueberries to make a red-white-and-blue pattern. Serve with the yogurt dip on the side.