Cider-Poached Apple with Cinnamon Yogurt
Makes 4 servings
|2||cups apple cider or apple juice|
|1||stick cinnamon or 1/2 teaspoon ground cinnamon|
|2||Golden Delicious apples, peeled, halved and cored|
|1/2||cup vanilla sugar-free fat-free yogurt|
|1/2||teaspoon ground cinnamon|
|1/2||cup chopped pecans, toasted|
- Bring apple cider and cinnamon stick to a boil in 2- to 3-quart sauce pan over high heat. Let boil, uncovered, about 25 minutes or until liquid is reduced to about 1 cup.
- Add apples; cover and simmer about 10 minutes or until apples are just tender. Gently remove apple halves and poaching liquid from saucepan. Refrigerate until cooled.
- Combine yogurt and ground cinnamon in small bowl; reserve 2 tablespoons. Divide remaining yogurt mixture evenly among 4 dessert dishes. Place apple halves on top of sauce. Sprinkle each apple half with toasted pecans. Drizzle with reserved yogurt sauce.
To toast the pecans, spread in a single layer on a baking sheet and toast in a preheated 350°F oven for 8 to 10 minutes or until very lightly browned. Use them immediately or store them in a covered container in the refrigerator.
|Saturated Fat||<1 g|
|Total Fat||5 g|
|Calories from Fat||28 %|
Check out more recipes for Fruit Desserts