A moderately healthy dessert that lets the apples shine
Continuing with my sad theme of no new recipes this week, I have another apple recipe from the archives. This is newer than Tuesday’s Caramelized Apples but comes from the same category of “What do I do with all of these freshly picked apples?” What I love about this recipe is that it will satisfy your sweet tooth but keep you on a healthy eating regimen. In fact, you possibly could even consider this part of your lunch or breakfast. Reduce the amount of sugar used while cooking the apples, and you’ve transformed it from post-meal treat to the meal itself.
To learn more about this recipe, originally published in October 2016, keep reading.
It occurred to me, as I was working on this recipe, that I probably could compile a cookbook of Greek yogurt recipes. Over the past several years, I have become a devotee of this dairy product. Dipping sauce? Greek yogurt. Soup thickener? Greek yogurt. Light summer lunch? Greek yogurt. Dessert inspiration? Greek yogurt. Those are only the beginning.
So, it makes sense that my apple dessert has Greek yogurt in it. I’ve made many indulgent apple treats, as you might have noticed in Monday’s apple dessert collection. This fall with only two of us at home, it’s better that I not bake as many. Two people + one big pan of desserts = trouble
Of course, that doesn’t mean that my sweet tooth has disappeared. Nope. It’s still here and intact. So, how is one to make a dessert that satisfies one’s cravings without leaving lots of extras around? I could make smaller amounts of baked goods. But sometimes I just want a little sweetness without a ton of fat and calories, which is where today’s recipe found its roots.
This recipe, although simple, took a bit of tweaking. When I made my first batch, it was a failure. I cooked the apples for too long, which resulted in a mostly mushy sauce. Slightly chunky applesauce and yogurt make for a boring dessert in my book. Back to the stove I went and found that just the tiniest amount of cooking was perfect. Take a slight edge off the bite of the apple, add some extra sweetness, and the apples are good to go.
When making this recipe, I would encourage you to serve it individually in glass, so the layers can be seen. However, I’d suggest using a piece of glassware that has a wider mouth. Trying to assemble this neatly in a snifter with a narrower mouth was a bit tricky.
- 2 honey crisp apples, peeled, cored, & cubed
- 1 Tb. brown sugar
- 1/2 tsp. cinnamon
- 2 cups vanilla Greek yogurt
- Heat a nonstick skillet over medium heat.
- Add apples, and saute for 1 minute.
- Add sugar and cinnamon, and saute for 1 more minute.
- Transfer apples to a plate to cool, about 10 minutes.
- Place 1/2 cup yogurt in the bottom of a wine or martini glass. Repeat with second glass.
- Place 1/4 of apples in each glass.
- Add 1/2 cup yogurt to each glass.
- Top with remaining apples.
- This dessert is best served immediately or within the hour to keep the apples crisp.