HEAT oven to 300ºF.
COOK and stir caramels and milk in saucepan on medium heat 7 min. or until caramels are completely melted and mixture is well blended. Remove from heat; cool 5 min., stirring frequently. Stir in yogurt and cardamom.
POUR into 1-L casserole.
BAKE 1 hour or until centre is set; cool completely. Refrigerate 2 hours.
serving size = 1/2 cup (125 mL)