Greek Yogurt with Quick-Sautéed Cinnamon Apples
4min
5min
1
462
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Chef's Note
Adding vanilla extract off the heat preserves its delicate, volatile aromatic compounds.
Tags
Ingredients
227 g plain 2% Greek yogurt
1 medium (150 g) raw Honeycrisp apple
7 g unsalted butter
2 tbsp pure maple syrup
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
8 g raw walnut halves
Instructions
- 1
Core the raw Honeycrisp apple and cut it into 1 cm cubes, leaving the skin on for texture and fiber.
- 2
Chop the 8 g of raw walnut halves into small, bite-sized pieces.
- 3
In a small skillet over medium heat, melt 7 g of unsalted butter. Add the 1 cm apple cubes and sauté for 2 minutes, stirring occasionally, until they begin to soften.
- 4
Sprinkle 1/2 tsp of ground cinnamon over the apples, then pour in 2 tbsp of pure maple syrup and 1 tbsp of water. Sauté for another 3 minutes on medium-low heat until the apples are tender and the syrup thickens into a warm glaze.
- 5
Remove the skillet from the heat source and immediately stir in 1/2 tsp of pure vanilla extract to preserve its delicate aroma.
- 6
Spoon 227 g of cold, plain 2% Greek yogurt into a serving bowl.
- 7
Top the yogurt with the warm sautéed cinnamon apples, drizzle any remaining maple glaze from the skillet over the top, and garnish with the 8 g of chopped raw walnuts.
Nutrition Information (per serving)
462
22g
56g
15g
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