Sautéed Apples

Healthy Apple Dessert
I am a chunky monkey – the result of what I’ve been cooking lately. A diet of nothing but butter, sugar and flour for five months has taken its toll on my booty. I’ve been trying to get myself back in line – taste testing only a smidge of a recipe and freezing the rest – or giving it away to grateful neighbors.

But, you see, ‘just a taste’ is not enough for me because, well, I have dessert FOMO. If I don’t eat at least one confection each and every day, I’m convinced I’ve been deprived. So, I came up with this dessert that feels like decadence rather than depravation. There’s no butter, no refined sugar and no flour. That’s a triumph for me considering butter, sugar and flour are the Holy Trinity in my world. The Greek yogurt is as creamy as a dollop of unsweetened whipped cream, but packed with protein. The apples and cinnamon provide classic holiday apple pie flavor and the healthy-fat walnuts add the necessary crunch. It’s simple, nourishing and satisfying – and a foil to dessert FOMO.


Sautéed Apples

A healthy riff on Autumn apple desserts.

Ingredients

  • 1 apple, peeled and cored
  • 2 Tablespoons water
  • ⅛ teaspoon cinnamon
  • Pinch salt
  • 4 oz. full fat Greek yogurt
  • 2 Tablespoons chopped maple walnuts (optional)*

Directions

  1. Cut apple into quarters and then cut quarters into 4 slices. In a medium sized skillet, combine apples with water, cinnamon and salt. Bring to boil over medium high heat then reduce to medium low, cover and simmer, stirring occasionally, until apple slices are tender, 8-10 minutes.
  2. Meanwhile, place yogurt on serving platter. I made a yogurt timbale by lining a ramekin with cheesecloth, pressing the yogurt into the ramekin and then inverting the timbale onto the plate, but you can also just scoop it prettily onto whatever dish you are using.
  3. Arrange warm apple slices on and around yogurt and sprinkle with maple walnuts. Serve warm.

*Maple walnuts can be made by combining 2 Tablespoons walnuts with 1 Tablespoon maple syrup in a small sauté pan. Heat ingredients until maple syrup is vigorously bubbling, reduced and evenly coating nuts. Cool and break nuts apart before using.
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