Sautéed Apples with Maple-Vanilla Yogurt
Active Time: 15 minutes / Cook Time: will vary / Total Time: about 20 minutes (will vary)
Makes 6 servings
Nutrition Corner: Maple Syrup
Pure maple syrup is a viscous amber liquid with an earthy sweet taste. This sweetener is harvested in late winter or early spring, and is available all year round. If you are lucky enough to live in New York or Vermont, you can almost certainly find it produced locally. Maple syrup contains the minerals manganese, zinc, and iron which serve as antioxidants and immune support. Although maple syrup does contain these minerals, it is still sugar and should be consumed in moderation. Be sure to purchase 100% pure maple syrup.
- 3-4 large apples, peeled, cored, and cut into ½” thick wedges (about 3 cups; Empire or Cortland would be great here, though any apple will work)
- 2 tablespoons ghee
- 1 tablespoon coconut sugar
- ½ teaspoon cinnamon
- pinch ground nutmeg
- zest of ½ a lemon
- 3 cups plain whole-milk yogurt (can also use nondairy plain yogurt)
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 6 tablespoons chopped walnuts (optional)
- Melt ghee in a large skillet over medium heat. Add apples, sugar, cinnamon, and nutmeg and cook, stirring occasionally, until apples are tender but still have some bite. This will vary depending on the type of apple you use; start tasting at 5 minutes.
- Remove from the heat and stir in the lemon zest.
- Combine yogurt, vanilla, and maple syrup and stir well.
- For dessert on Day 2: Place ½ cup yogurt mixture per person in a bowl. Top each with ½ cup apple mixture and 1 tablespoon pecans, if using. Refrigerate apples, yogurt, and pecans separately for desserts on Days 4 and 6.